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- [Mark] This is Mark
Isselhardt, Maple Specialist,

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with the University of Vermont Extension,

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and this is another Vermont Maple Minute.

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Grade A pure maple syrup
must meet standards

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in four key areas: color,
clarity, density, and flavor.

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A recent survey from the
University of Vermont Extension

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asked over 200 Vermont sugar makers

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about issues related to grading syrup.

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The surveyed sugar makers
ranged in experience

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from one to 65 years, and
combined to have over 4,000 years

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of experience making maple syrup.

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Together, those surveyed produce

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17% of all the syrup in Vermont.

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Just over 20% of respondents indicated

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that grading syrup density
was the most challenging part

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of grading maple syrup.

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Vermont regulations require

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that syrup sold in retail containers

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have a density between 66.9 and 68.9 Brix.

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The most common instrument

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for measuring syrup
density is a hydrometer.

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These weighted glass cylinders

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contain a graduated scale
and will float at a level

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corresponding to the syrup's density.

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Accurately measuring density

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requires taking precise
measurements of syrup temperature

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before using the hydrometer.

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Possible issues related
to incorrect syrup density

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include an inaccurate hydrometer,

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not accounting for syrup temperature,

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or relying on less precise methods,

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such as sheeting, to
determine syrup density.

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This is Mark Isselhardt, Maple Specialist,

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with the University of Vermont Extension,

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and this has been another
Vermont Maple Minute.