Little Creek Maple Farm

Our adventures around the homestead.

Sugaring 2013 – Green Waffles


Well I had a slight technical difficulty with our last batch of syrup. As you can see in the photo above I have about a 1/4″ of sugar sand that settle out in last weeks batch of syrup.

This has caused be a fair amount of stress trying to figure out the cause of the build up. We have filtered the same way we always had since we started last season and I had checked the syrup density prior to bottling so I was stumped. We noticed within an hour or so of bottling these jars that there was a hint of cloudiness. Additionally the syrup was not filtering as easily as prior batches. What was odd was the lack of filtering was not due to clogged filters with niter or sugar sand, but what appeared to be syrup. This was odd because I had the syrup fairly hot to filter.

I should have known to stop and recheck the density of the syrup but it was late and I wanted the satisfaction of bottling the 1/2 gallon we just made. I had a slight foam up after I checked I the density the first time which appears to have been the culprit. Basically the syrup I checked with a density of 61 Brix became more dense when left on the heat and foamed up.

I finally got to confirm my suspicions this morning over some Green Waffles! My darling wife decided to surprise the kids and I with some awesome waffles. I figured what better to confirm the density of last weeks syrup than to crack open a bottle and check the cold density.


I got out my trusty stainless steel hydrometer cup and hydrometer and checked the cold density at approximately 68F. Now the syrup should be testing out at 65.6 Brix in order to be syrup. Any less than this value and its not legally syrup, any more and I am way too dense and I can expect cloudy syrup and settlement of the suspended minerals over time, both of which I was already experiencing.


I could tell as I was pouring the syrup from the small 8 ounce bottle that the syrup was indeed much thicker than any of my previous bottles. I put the hydrometer in the syrup and my suspicions were confirmed at almost 71 Brix in density. The syrup was way to dense! Other than the in appealing sediment at the bottom of the jar the jar the syrup was awesome and definitely thicker than we were accustomed to.


For my oldest to actually taste it and then pour more onto his waffle, we had confirmation that the syrup was good! So I am on the fence…do I keep these bottles as is and reserve for personal use or do I un cap, add some more less dense concentrate and re-bottle…


Only time will tell.

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    March 17, 2013 - Posted by | Cooking, Sugaring | , , , ,

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