When is Maple Syrup Done Boiling Exactly?

Equipment List for Making Maple Syrup at Home:

In this video we talk about how to know when your Maple Syrup is done boiling. Real Maple Syrup has a sugar content of between 66-68.9%.

In order to achieve the correct sugar content, the sap should be boiled precisely. Theoretically, Maple Syrup is done boiling once it reaches 219.1 degrees Fahrenheit, but this can be difficult to gauge, and changes depending on the atmospheric temperature and pressure.

In this video we discuss the various methods of knowing when Maple Syrup is done, how you can do this at home, and, in my opinion, the easiest way to finish your Delicious Maple Syrup and know precisely when it is done!

Listen to the “How to Make Maple Syrup Podcast!” here:

For free resources and eBooks on harvesting Maple Syrup, visit:

Further details on using a refractometer for Maple Syrup can be found in written form on the blog here:

Please subscribe and give a thumbs up, it is appreciated.

As an Amazon Associate, I earn from qualifying purchases.
I may earn commissions for purchases made through the links in this description.
Thanks for watching!

#maplesyrup #mapletrees #howitsmade

[PracticalMechanic]

Thanks for watching and please give a thumbs up!

[professordogwood]

Thank you for such a simple explanation.
My refractometer came in the mail the other day after I broke two hydrometers!
I tested a bottle of last year's syrup and despite being the sweetest, maple-eeist, stuff I have ever made, it only read 52 brix!
I keep this bottle refrigerated and I really hope the liquid was simply too cold to give a good reading.
So far, everyone who has tasted my product loves it. I'm actually on the west coast and maybe Big Leaf Maple is a bit different, I don't know. The stuff reached 219F on the stove for some time!

[skipads]

Yup, I can confirm my grandmother born in the late 1800s always reached in the cupboard for her refractometer to make syrup and the hoard of preserves in the root cellar.

[bluethunder]

Great information, I just did 45 litres of maple syrup on my stove in small batches of 7-10 litres, I used a digital thermostat to get between 219-220 give or take a few points of a degree. Worked out great.

[Cdashner]

Thanks for this video. On my 3rd year of hobby syrup making (Covid hobby). This is the first year I've used a thermometer AND a refractometer on my syrup. I think I was probably a bit underdone the first couple years, but following your process (although not rocket science) helped me out a lot and made me feel more confident about my syrup actually being syrup. Thanks for the quick, informative and to the point video!!!

[andrewfazio]

Hey, sugar maker here. The old timer method as you mentioned, is to dip the end of a maple scoop into the liquid and lift it up straight. A metal spatula or spoon works well too. Watch how the syrup drips off of the surface. The closer it gets to syrup, the longer that drip will become to the point where it will stream off and stop with very little to no drips. The hydrometer and refractometer are great for monitoring and confirming when you have syrup.

[Robin-bklm]

So it's "done" when it reaches 219⁰F but then you have to continue boiling until the sugar concentration is 66%? Is the temperature just a guide but the concentration is the same for everyone?

[flynryan]

I tried the candy thermometer and it is no way accurate enough. I then tried a digital thermometer. It seemed to fluctuate a ton. I just ordered the refractometer. I have one for beer/wine but only goes to 1.130 ish. Refractometer for brewing is amazing as well. For how much work goes into making maple syrup I want to know for sure it is in the proper sugar range, as too high is just as bad.

[unsafe_at_any_speed]

I've spent far too much money on thermometers that have all been way off accuracy. Even a few from CDL that supplies the maple industry. A refractometer isn't the only way but it's way more accurate than a cheesy Made in China thermometer.