How Do I Calibrate My Thermometer?
Maple syrup is said to be finished when it reaches 7ºF above the boiling point of water. A 0 – 50 Maple Thermometer is used with a maple evaporator to monitor progress. Since the boiling point of water fluctuates with barometric pressure and other environmental factors, many folks make it a practice to calibrate their Maple Thermometer before starting up their evaporator each day.
Abbreviated instructions for calibration are noted on the face of your Maple Thermometer. For more detailed and illustrated instruction, please download our INSTRUCTION SHEET.
In a nutshell, you place the stem of your thermometer in boiling water so that the stem is immersed up to the dimple mark. You will let the arrow on the dial make a full revolution and then use the screw on the back of the dial to make adjustments to the calibration. The arrow should be pointing to “0” in boiling water.
COMMON MISTAKES
- Maple thermometers are great for monitoring progress while boiling, but you should always rely on a hydrometer and Murphy Cup for best precision/accuracy.
- To achieve the best readings, the thermometer needs to be clean. The stem should be clear of mineral deposit build-up.
- The stem of the thermometer should be immersed up to the dimple mark.
- Barometric pressure can shift throughout the day. By taking periodic hydrometer tests, you can make adjustments to when you draw off. For example, if you know that the Thermometer is regularly pointing to the “8” when you have reached perfect density, then draw off at the “8” instead of the “7”. Using your hydrometer and Murphy Cup, you can adapt accordingly throughout the day.
quick and easy
What happens if I dropped my thermometer into the boiling water
Hi Robert
Sorry I cannot be there to help inspect your thermometer. Do you see any water inside the glass? If so, you might try putting the therm in a container of rice to help draw out the moisture. Sometimes that helps. A waterlogged thermometer dial may struggle to function properly.
So is the maple syrup finished when it reaches the 7° mark? Or do you still need to do a finish boil on the stove?
Hello,Ideally you would do all of your boiling on your evaporator. The best way is to draw off either at perfect density (which can be tricky) or slightly over density. That way, in order to bring it back down to perfect density, all you need to do is slowly stir in raw sap or distilled water. You don’t need to boil it again a second time. This helps streamline and make things more efficient.
Use your thermometer on your evaporator to monitor progress and get close. Then verify density with a hydrometer and Murphy Cup for best precision.
Thanks!Angela