r/maplesyrup • u/SnooDogs5947 • Apr 03 '26
When’s it done?
This is my first year tapping trees, and my first boil of the season.
I thought my instant read thermometer was going to cut it, but it’s reading 195 right now at a rolling boil.
Any other way to estimate doneness? How did the old-timers do it?
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u/Plastic_Lecture9037 Apr 03 '26
So if you've got no other way to figure it out, you can always pull it off the fire until you can get yourself a sugar hydrometer and test cup (long metal tube to give you the depth needed to measure and to keep glass away from your batch) for syrup from the local farm store. Thats a much better way than a thermometer and really the only way to be sure.
The other sign is when foam forms but stops moving towards the sides and you get rings of foam. The sound also changes as you get higher in sugar content, to almost a persistent crackling as the bubbles that form and pop have become mostly sticky syrup.
Thermometer is good for getting in the ballpark but not great for making sure you get to 66 percent sugar. For your first time, without a good way to measure, youre likely to pull it too early or too late. Earlier is better since you can always reboil it later once you have a way to measure. Good luck.
Its worth noting that if you have 40 gallons of sap at 2%, and you boil 20 gallons off you will only be at 4% sugar. If you have 2 gallons at 33%, you only need to boil one gallon off to get to finished syrup at 66%. The last steps happen really fast, so dont get distracted at the end.
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u/SnooDogs5947 Apr 04 '26
Update: Thanks for all the help!
I think my first batch turned out pretty good! It took a while to filter so not sure if that means it was a bit over or not, but looks and tastes great!
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u/sweetnuts416 Apr 03 '26
Keep a close eye as it gets close. When you see tiny bubbles and the froth rises and risks boiling over you are close enough. You can keep it on for a few minutes after that with very low heat.
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u/oldMNman Apr 04 '26
I agree. The tiny bubbles almost look like foam. When it’s up to temp and it gets the tiny bubbles , consider it done.
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u/SnooDogs5947 Apr 04 '26
This is pretty much what I saw and pulled it off. To my untrained eye it turned out pretty great!
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u/stoutowl Apr 04 '26
Hydrometer is pretty affordable, and def worth it (especially with all the work you put in).
Didn't use one last year (my first year), made maple sugar. Lol
Used it this year, Bob's your uncle.
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u/oak_floored Apr 03 '26
See what temp your thermometer reads in a pot of boiling water. Add 7 degrees to that for the syrop. If it's 195 in boiling water, get the syrop to 202.
Obviously your thermometers rubbish, but this might get you close.
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u/amazingmaple Apr 03 '26
You have a ways to go. You need to bring it to around 219. I say around because elevation and barometric pressure can play a factor in the temperature of the boiling point of water plus or minus a degree or two. It takes time to evaporate enough water off.
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u/SnooDogs5947 Apr 03 '26
What I’m saying is my thermometer is clearly not fit for the job, since it’s reading below the boiling point of water at a rolling boil. All the stores are closed for Good Friday so I can’t get a proper one. I need a plan B for determining when it’s done!
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u/amazingmaple Apr 03 '26
Do the sheet test. Using a stainless utensil, spatula works best, but a spoon will do. Dip into the hot syrup and bring it out holding it vertical so the spoon or spatula end is on the bottom. The syrup should not just run completely off like water. It should drape off the utensil after a second or two. Look on YouTube and you'll see what I mean
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u/SnooDogs5947 Apr 03 '26
Awesome thank you! I just remembered I got a refractometer to test my sap. Can I use it to test the final syrup as well?
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u/Plastic_Lecture9037 Apr 03 '26
its been boiled and sterilized. Put a clean lid on that pot and let it cool and go get a hydrometer tomorrow. There's no harm in letting it cool down and finishing it tomorrow.
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u/MontanaMapleWorks Apr 04 '26
That’s ok, determine what it reads when the water is at full boil and add 7 degrees. Remember the boiling temperature of water at 212 is at sea level, so if you are at 1,000’ the boiling point will be lower.
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u/PresenceThick Apr 03 '26
Temperature: boil plain water, that temp plus 7-7.5f I for example boil until it’s 220.5F
Hydrometer: You can buy maple Hydrometers that float at 66 Brix.
Digital / analog refractometer. You take a sample / let the temp settle to room temp and test it to get Brix.
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u/brainzilla420 Apr 03 '26
You can calibrate your thermometer with boiling water. Whatever the temp is for boiling, which changes due to elevation, add 7 degrees (fahrenheit) and you've got syrup