http://www.freshmaplesyrup.com/you-know-your-maple-syrups-thick-when/ On Making Maple Syrup Thu, 27 May 2010 18:33:49 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://www.freshmaplesyrup.com/you-know-your-maple-syrups-thick-when/comment-page-1/#comment-6 Dave Wed, 25 Mar 2009 08:10:05 +0000 http://www.freshmaplesyrup.com/uncategorized/you-know-your-maple-syrups-thick-when/#comment-6 That looks like a great nugget. You should use some of it to conduct your test about sugar crystals. You can melt this down and use a your Refractormeter to see what the sugar content is. If it is higher than maple syrup than you can infer that it extracts sugar from maple syrup (or evaporation). If you find that there is no syrup content then you can infer that it does not increase the maple syrup's sugar content (made from the water in the syrup, or other strange things). If it turns out to be the same it's no problem to remelt it when they form. I use the word infer as this is not quite a scientific test but it might lead you in the right direction. I assume that a big sugar crystal is at least partially sugar. I am curious about the effect remelting these crystals causes to the syrup. That looks like a great nugget. You should use some of it to conduct your test about sugar crystals. You can melt this down and use a your Refractormeter to see what the sugar content is. If it is higher than maple syrup than you can infer that it extracts sugar from maple syrup (or evaporation). If you find that there is no syrup content then you can infer that it does not increase the maple syrup’s sugar content (made from the water in the syrup, or other strange things). If it turns out to be the same it’s no problem to remelt it when they form.
I use the word infer as this is not quite a scientific test but it might lead you in the right direction. I assume that a big sugar crystal is at least partially sugar.
I am curious about the effect remelting these crystals causes to the syrup.

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