- [Mark] This is Mark Isselhardt, Maple Specialist,
with the University of Vermont Extension,
and this is another Vermont Maple Minute.
Grade A pure maple syrup must meet standards
in four key areas: color, clarity, density, and flavor.
A recent survey from the University of Vermont Extension
asked over 200 Vermont sugar makers
about issues related to grading syrup.
The surveyed sugar makers ranged in experience
from one to 65 years, and combined to have over 4,000 years
of experience making maple syrup.
Together, those surveyed produce
17% of all the syrup in Vermont.
Just over 20% of respondents indicated
that grading syrup density was the most challenging part
of grading maple syrup.
Vermont regulations require
that syrup sold in retail containers
have a density between 66.9 and 68.9 Brix.
The most common instrument
for measuring syrup density is a hydrometer.
These weighted glass cylinders
contain a graduated scale and will float at a level
corresponding to the syrup's density.
Accurately measuring density
requires taking precise measurements of syrup temperature
before using the hydrometer.
Possible issues related to incorrect syrup density
include an inaccurate hydrometer,
not accounting for syrup temperature,
or relying on less precise methods,
such as sheeting, to determine syrup density.
This is Mark Isselhardt, Maple Specialist,
with the University of Vermont Extension,
and this has been another Vermont Maple Minute.