LEADER Half Pint Evaporator
Year: 2014
Page: 18
HYDROMETER FUNCTION
A hydrometer works based on the density of the maple syrup. There are two scales on the hydrometer; Brix and Baume.
The Brix scale indicates the percentage of sugar in the maple syrup. The Baume scale is a measure of how dense the
maple syrup is related to the density of water. The correct density for maple syrup is a minimum of 66% sugar
(66°Brix/35.6°Baume). You will need to verify your state’s rules and adjust your readings as necessary. The hydrometers
supplied by LEADER EVAPORATOR have been calibrated at two temperatures; 60°F Cold Test (66.9°Brix/36°Baume) and
211°F Hot Test (59.1°Brix/32.1°Baume). The maple syrup is expected to be at the upper temperature when it is
measured immediately after being drawn off the evaporator.
NOTE: Hydrometers from Leader Evaporator by law are calibrated by the State of Vermont. . The HOT and COLD test
lines should be considered guidelines. Hydrometers should only be used by reading temperature and Brix/Baume
readings.
USE OF A HYDROMETER
NOTE: Hydrometers are very fragile. Two most susceptible points of damage during use are the bottom and where the
stem meets the body. Take extreme care when handling a hydrometer.
As hydrometers are susceptible to damage it is recommended the sugar house have a spare.
PREPARING A NEW HYDROMETER FOR USE:
1.
Unpack the hydrometer from its tube or box.
2.
Carefully inspect the hydrometer for any breakage. If you
suspect any cracks, fill your test cup with hot water and
immerse the hydrometer. If it leaks then it is damaged and
can’t be used.
3.
Place the hydrometer in its original container seated in the
packaging and mark the container where the bottom of the
hydrometer aligns.
4.
Mark the container at the same lines as the HOT and COLD
test lines in the hydrometer. When using the hydrometer in
the future these lines are a check to ensure the scale inside
the hydrometer has not moved.
USING THE HYDROMETER
1.
Prior to using the hydrometer for the day, place it into its original container and check the hydrometer lines
against the lines you marked on the container. If they do not match then replace the hydrometer.
2.
Ensure the hydrometer is clean prior to every use. Accumulated material on the hydrometer will cause the
hydrometer readings to be incorrect as it will have extra weight and not float as easily.
3.
Hold the test cup upright. Fill the test cup up to ½” to ¾” from the top with the syrup to be tested or from the
syrup section of the syrup pan. DO NOT HAVE THE HYDROMETER IN THE CUP.
4.
Do not allow the syrup to cool. Place the cup on a level surface. Immerse a thermometer into the test cup.
Slowly immerse the hydrometer into the syrup in the test cup until it reaches the “HOT” test mark then carefully
release it. NEVER DROP THE HYDROMETER INTO THE TEST CUP.
5.
Read the temperature from the thermometer.
6.
Read the Brix or Baume number from the hydrometer.
