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Discussion in 'Random Ramblings' started by crzychicken, Mar 11, 2009.
Anyone making Maple syrup ? I need some help how do you know it's done ready for the jar ?
from what i understand from the color and the thickness of it...
A few ways:
1. Official way: use a hygrometer calibrated to a Brix scale, and jar at 66 Brix.
2. Semi-official way: use a candy thermometer to measure the boiling point. Finished syrup boils at 217F.
3. Unofficial way: taste and look at how runny it is. When it's about right...