Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.
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This article demonstrates how to use alligation to determine weights or volumes to mix when combining two syrups to obtain a blend with the desired density.
This article will demonstrate how to determine the amount of sap or water to add to heavy syrup to reduce its density to the desired level.
Accurately measuring density is critical to the production of pure maple syrup. This article explores how impurities in syrup can affect the accuracy of tools used to measure density.
The purpose of the present experiment was to test the precision of a variety of digital refractometers available to maple producers. Additionally, the effect of temperature on refractometer accuracy and precision was investigated, in order to assess the reliability of the automatic temperature compensation feature now present in the majority of refractometers.
This information was assembled to assist State and Provincial Maple Producer Associations in developing and offering a simple hydrometer accuracy-checking program for their members.
Tree growth rate can be an important indicator of how well the tree will heal from tapholes.
Accurately measuring the density of finished maple syrup is an important task for commercial syrup producers.
Consistent, accurate measurement of maple syrup density is a challenge for many maple syrup producers. In maple sap and maple syrup, Brix may be determined using either density (hydrometer or hydrotherm) or refractometry (optical or digital refractometer). This is a guide to determining density of maple syrup.
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.