[Syrupmakers] crystallization

[Ken Reitsma]

Some suppliers you can find have a nice stainless holder for the syrup and hydrometer. Others
I have seen use an old Pyrex coffee pot.
Ken

Sent from my iPhone

> On Mar 20, 2016, at 9:56 AM, Tobby Taylor <tobbyt at gmail.com> wrote:
> 
> I found mine on eBay by searching Maple Syrup Hydrometer.  I purchased 2 because you always need a backup just in case you brake one. Mine are from Brady Instruments and the 6 inch scale is from 25 to 40 Baume.  The scale is large and has a red line at 32 and 36 which makes it very easy to read.   
> 
> Tobby Taylor 
> Morton, Mississippi 
> 
> 
>> On Mar 20, 2016, at 2:19 AM, Kirk Palis <kirkdavidson at yahoo.com> wrote:
>> 
>> Hi Tobby,
>> 
>> Where did you get your hydrometer?  We use one and it is difficult to read.
>> 
>> Thanks,
>> 
>> Kirk
>> 
>> 
>> From: Tobby Taylor <tobbyt at gmail.com>
>> To: A list for sorghum and cane syrupmakers <syrupmakers at syrupmakers.net> 
>> Sent: Saturday, March 19, 2016 11:15 PM
>> Subject: Re: [Syrupmakers] crystallization
>> 
>> I cook my sugarcane juice in a kettle and I use a hydrometer to measure the thickness.  I cook my juice down to a specific gravity of 35 to 36.  I tested syrup several years ago.  As I cooked it down, I pull syrup off at different specific gravities.   I found out that 34 and below will not turn to sugar.  Syrup cooked to 34 or less is too thin for me.   35 will start to sugar after about 2 years and 36 will sugar a small amount within a year.   35 to 36 has just enough thickness for me to call it syrup.  37 and higher make a good thick syrup but it sugars at the drop of a hat.   The bottom line to this is, the thicker the syrup, the more it will sugar.  
>> 
>> Tobby Taylor
>> Morton, Mississippi 
>> 
>> 
>>> On Mar 19, 2016, at 9:25 PM, Ken Reitsma <Reit8472 at sw.rr.com> wrote:
>>> 
>> 
>> Glen.. What do you mean when you say " let fall to bottom of pot" ? 
>> Ken
>> 
>> Sent from my iPhone
>> 
>>> On Mar 19, 2016, at 8:10 PM, Glenn Johnson <gjohn46 at yahoo.com> wrote:
>>> 
>>> I have some syrup that is over 3 years old with very little crystallization. I cook the syrup to 226 kill heat let fall to bottom of pot and put in hot jars. This has worked good for me.
>>> 
>>> 
>>> On Saturday, March 19, 2016 9:26 AM, Stanley Hildebrand <stan at sandhillfarm.org> wrote:
>>> 
>>> 
>>> I have been making sorghum syrup for 35 years; my biggest challenge is crystallization - when i put sell the product to grocery stores.
>>> anyone have any experience/knowledge about using products - eg, citric acid to decrease crystalliztion?
>>> I have tried using invertase - and not found it effective. Maybe i did not do it right??
>>> stan
>>> 
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