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- [Mark] This is Mark
Isselhardt, Maple Specialist

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with University of Vermont Extension

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and this is another Vermont Maple Minute.

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The Vermont Maple Law
requires packaged maple syrup

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have a density between
66.9 and 68.9 degrees Brix.

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Brix is a measure of sugar concentration

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in a pure sucrose solution.

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Although we know there are many

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other dissolved minerals in syrup,

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their concentration is low enough

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to allow the Brix scale to be used.

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In order to know if syrup

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is within the legal range of density,

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a sugar maker must take measurements.

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The most common instrument
used by sugar makers

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for measuring density is
called the hydrometer.

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A hydrometer is a precisely
graduated scale inside

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a weighted glass bulb with a thin stem.

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The hydrometer will float
at the correct number

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when the syrup is the correct density.

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The hydrometer will float higher or lower

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depending on the syrup temperature.

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So knowing the temperature
of the syrup is critical

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to getting accurate measurements.

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Hydrometers are fragile, and if damaged,

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will not produce accurate readings.

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Be sure to have at least
one extra in the sugar house

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and have your hydrometers tested annually.