Hydrometer for Maple Syrup
The hydrotherm is used to check that maple syrup has reached 65.8° Brix, or to calculate the sugar content if it has not reached that level. This sugar rate ensures proper preservation without crystallization.
How to use it:
When the column of red liquid reaches the same level as the syrup (under the meniscus*), it indicates the syrup has reached the desired sugar rate of 65.8° Brix.
The graduated scale allows you to determine the exact dissolved sugar content: each graduation corresponds to 0.2° Brix. For example:
If the base of the meniscus of the syrup is 3 graduations below the red column, add 3 × 0.2 to 65.8, giving 66.4° Brix.
If the base of the meniscus is above, subtract 0.2 × the number of graduations from 65.8 to get the sugar content.
