How to Test Maple Syrup Density

Learn about the grading system of maple syrup and maple syrup density.

You can enjoy perfect, pure maple syrup all year round by tapping your own trees and making homemade syrup. Something to keep in mind is that depending on when you collect sap, the maple syrup’s color and taste will vary.

Learn everything you need to know about maple syrup grades and maple syrup density with this guide from Blain’s Farm & Fleet.

Grading System

The U.S. Department of Agriculture (USDA) has a maple syrup grading system dependent upon the sugar density, flavor, and color of the syrup.

The color may vary depending on the method of production, the year, and when you collected the sap during the season. The earlier you collect your sap, the lighter it will be in color.

USDA Maple Syrup Grades:

• U.S. Grade A Light Amber: This is maple syrup that’s been tapped in the earliest parts of the season. It’s the lightest in color, with a delicate and mild flavor.
• U.S. Grade A Medium Amber: This maple syrup is made more in the mid-season. It’s darker, with a stronger maple taste.
• U.S. Grade A Dark Amber: Strongly-flavored syrup with a caramel color.
• U.S. Grade A Very Dark Amber: This syrup has the strongest taste and is the darkest in color. It’s generally used for cooking. However, people do enjoy its taste at the table, too.

How to Use a Maple Syrup Hydrometer to Measure Density

There are numerous instruments that you can use to measure the density of maple syrup: hydrometers, hydrotherms, and refractometers. However, maple syrup hydrometers are most commonly used to measure the maple syrup density at a specific temperature.

You can use a candy thermometer to determine the temperature when you’re processing your sap into syrup.

Hydrometer cups are very convenient in determining maple syrup density. They are deep, and the hydrometer can float after each draw off.

Make sure the hydrometer does not touch the bottom or the sides of the hydrometer cup. This determines that the reading at the point on the hydrometer stem is level with the surface of the syrup.

Maple Syrup Density

When using a hydrometer, there are two scales to read: Brix and Baume. The Brix Scale reads the percentage of sugar in the maple syrup. The Baume Scale reads the density of the water related to the density of the maple syrup.

Maple syrup must be evaporated to a density reading between 66% and 67% Brix at 68° F. If you have a density below 66% Brix, the syrup will ferment. If you have a hydrometer reading above 68% Brix, the syrup may crystallize.

Maple syrup reaches the proper density at 219.5° F, or 7.5° F above the boiling point of water.

Now that you’ve learned how to measure your syrup’s density, you’re just one step closer to finally enjoying that gooey goodness on a large stack of homemade pancakes!

For more maple sugaring tips, check out our Maple Syrup Blog.