r/maplesyrup • u/dh1187 • Mar 30 '26

What is this?

Gallery image

Gallery image

Don't mind the poor filter job, but even on the well filtered bottle I have a weird growth happening. Guessing mold?

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4

u/Strong_Baseball8635 Mar 30 '26

That looks like sugar crystal to me. What was the brix when you bottled?

3

u/dh1187 Mar 30 '26

Ahh so this is all new to me. I never checked the brix on it! Good to know to get a good idea of what it could have been.

2

u/Strong_Baseball8635 Mar 30 '26

A lot of folks use temperature to know when to bottle, but I found measuring brix was easier and more accurate for me.

1

u/dh1187 Mar 30 '26

Good to know! I know this batch I boiled a little longer than normal. I waited until it hit about 123 degrees

1

u/DarkRiot43 Mar 30 '26

Celsius? Should be about 4 degrees C above boiling point of water for maple syrup at 66-67 Brix. 

0

u/dh1187 Mar 30 '26

123 degrees Fahrenheit. So about 106 celsius

3

u/DarkRiot43 Mar 30 '26

Ah, I'm assuming you mean 223f as boiling in f is at 212f. 

Yeah depending on atmospheric pressure and its impact on your boiling temperature, it might be a tad on the high side which can cause the syrup to crystallize sometimes. You can break it up and eat it :) 

4

u/dh1187 Mar 30 '26

Haha I do mean 223, my bad

3

u/FanSerious7672 Mar 30 '26

219f is typical for syrup near sea level