Adding Sap To The Pan
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Handcrafted in USA Handcrafted in USA 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.
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1 comment
Jeremy Duininck
I have a Dauntless divided pan, 4th year. I’ve gotten my syrup to +7 degrees or more but the Murphy cup hydrometer test does not show that it is “finished”. This didn’t seem to be the case in past years. This is a very early season. Is there something you know about why the temperature and the Murphy test don’t seem to correlate like past years?