- [Mark] This is Mark Isselhardt, Maple Specialist
with University of Vermont Extension
and this is another Vermont Maple Minute.
The Vermont Maple Law requires packaged maple syrup
have a density between 66.9 and 68.9 degrees Brix.
Brix is a measure of sugar concentration
in a pure sucrose solution.
Although we know there are many
other dissolved minerals in syrup,
their concentration is low enough
to allow the Brix scale to be used.
In order to know if syrup
is within the legal range of density,
a sugar maker must take measurements.
The most common instrument used by sugar makers
for measuring density is called the hydrometer.
A hydrometer is a precisely graduated scale inside
a weighted glass bulb with a thin stem.
The hydrometer will float at the correct number
when the syrup is the correct density.
The hydrometer will float higher or lower
depending on the syrup temperature.
So knowing the temperature of the syrup is critical
to getting accurate measurements.
Hydrometers are fragile, and if damaged,
will not produce accurate readings.
Be sure to have at least one extra in the sugar house
and have your hydrometers tested annually.