1
00:00:00,890 --> 00:00:03,130
- [Mark] This is Mark
Isselhardt, a maple specialist

2
00:00:03,130 --> 00:00:05,070
with the University of Vermont Extension,

3
00:00:05,070 --> 00:00:07,940
and this is another Vermont Maple Minute.

4
00:00:07,940 --> 00:00:10,770
Producing pure maple syrup
is a time honored tradition

5
00:00:10,770 --> 00:00:11,960
in Vermont.

6
00:00:11,960 --> 00:00:15,080
Whether you are a large producer
filling drums and selling

7
00:00:15,080 --> 00:00:16,490
on the bulk market,

8
00:00:16,490 --> 00:00:19,420
or backyard producer making
just enough for family

9
00:00:19,420 --> 00:00:23,330
and a few lucky friends,
syrup quality is critical.

10
00:00:23,330 --> 00:00:25,340
There is too much time and effort involved

11
00:00:25,340 --> 00:00:27,890
to risk having the finished product spoil

12
00:00:27,890 --> 00:00:29,763
or otherwise become unusable.

13
00:00:30,670 --> 00:00:32,290
Perhaps the most critical element

14
00:00:32,290 --> 00:00:34,080
of syrup production is boiling

15
00:00:34,080 --> 00:00:37,100
until the syrup is the correct density.

16
00:00:37,100 --> 00:00:40,200
This process can be challenging
if you're inexperienced

17
00:00:40,200 --> 00:00:42,150
or dealing with small volumes of syrup.

18
00:00:43,070 --> 00:00:48,070
Correct density syrup is
between 66.9 and 68.9% sugar.

19
00:00:49,620 --> 00:00:53,910
Syrup that is low density will
likely ferment or grow mold,

20
00:00:53,910 --> 00:00:56,750
and syrup that is too dense
will develop sugar crystals

21
00:00:56,750 --> 00:00:58,203
that are difficult to use.

22
00:00:59,580 --> 00:01:02,440
It takes a long time to boil sap to syrup.

23
00:01:02,440 --> 00:01:05,090
Sometimes the process can
feel like it takes forever

24
00:01:05,090 --> 00:01:07,350
and that it'll never reach syrup,

25
00:01:07,350 --> 00:01:09,050
but as you approach syrup density,

26
00:01:09,050 --> 00:01:10,703
the changes can become rapid.

27
00:01:11,720 --> 00:01:14,840
This is the critical time
to be paying attention.

28
00:01:14,840 --> 00:01:16,470
A good quality thermometer

29
00:01:16,470 --> 00:01:18,410
and a maple syrup hydrometer are needed

30
00:01:18,410 --> 00:01:20,820
to correctly measure density.

31
00:01:20,820 --> 00:01:22,270
For more information about how

32
00:01:22,270 --> 00:01:24,290
to correctly measure syrup density,

33
00:01:24,290 --> 00:01:27,313
search for University of
Vermont Extension Maple.

34
00:01:28,730 --> 00:01:31,110
This is Mark Isselhardt, Maple Specialist

35
00:01:31,110 --> 00:01:33,070
with the University of Vermont Extension,

36
00:01:33,070 --> 00:01:35,420
and this has been another
Vermont Maple Minute.