The Science of Syrup

“Blow test?” How do you determine the point at which your syrup is done? How do you measure the density of your finished product? How do you determine that it’s within Maine’s required standard? The current Maine density standard for maple syrup is, I have read, a Brix value—sugar content—not less than 66° Brix, or more than 69° Brix. I suspect most producers, interested in maximizing syrup production, aim for the minimum standard of 66° Brix which, of course, requires

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