Why Monitor Syrup Temperature?

Temperature is an indicator of your syrup’s density. Syrup finishes at 7ºF above the boiling point of water, about 66.9% sugar density. Temperature can be monitored using a Maple Thermometer or an Auto Draw-Off System.

For more detailed explanation, we recommend the following articles:

  1. When Is Syrup Finished Boiling?
  2. Why Is My Syrup Temperature Rising During Draw Off?