- [Mark] This is Mark Isselhardt, a maple specialist
with the University of Vermont Extension,
and this is another Vermont Maple Minute.
Producing pure maple syrup is a time honored tradition
in Vermont.
Whether you are a large producer filling drums and selling
on the bulk market,
or backyard producer making just enough for family
and a few lucky friends, syrup quality is critical.
There is too much time and effort involved
to risk having the finished product spoil
or otherwise become unusable.
Perhaps the most critical element
of syrup production is boiling
until the syrup is the correct density.
This process can be challenging if you're inexperienced
or dealing with small volumes of syrup.
Correct density syrup is between 66.9 and 68.9% sugar.
Syrup that is low density will likely ferment or grow mold,
and syrup that is too dense will develop sugar crystals
that are difficult to use.
It takes a long time to boil sap to syrup.
Sometimes the process can feel like it takes forever
and that it'll never reach syrup,
but as you approach syrup density,
the changes can become rapid.
This is the critical time to be paying attention.
A good quality thermometer
and a maple syrup hydrometer are needed
to correctly measure density.
For more information about how
to correctly measure syrup density,
search for University of Vermont Extension Maple.
This is Mark Isselhardt, Maple Specialist
with the University of Vermont Extension,
and this has been another Vermont Maple Minute.