200A and 202 reproduction
frames back
in stock.

salukispeed
We did a couple quarts of maple syrup last year and hope to do a little bit more. We did not have accurate thermometers so it ended up finishing a little bit watery and weak but still well worth the effort. I have a Refractometer for Sugar/Brix and can keep track up to 35% but the rest is by temperature. With making such a small amount it is hard to justify the hydrometer and cup and such. can someone here recommend a accurate thermometer for finishing what we do get. It may only be a gallon or so. We are already looking forward to the spring run. 
Bob
ICCC 1868
Perfection appreciation #10
Milspec 65252
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Gunhippie
For the most accurate thermometer, go with a liquid-in-glass one. Fragile, but they never change. Dial-type bi-metal thermos are pretty inaccurate in my experience and will change with time, requiring a good LIG thermo to calibrate them against.
It's priceless until someone puts a price on it.
Walk a mile in a man's shoes before you criticize him--then you're a mile away, and he has no shoes.
Texan's last words: "Y'all--hold my beer--I wanta' try sumptin'."
Timm--Middle of nowhere, near the end of the road, Oregon.
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3rdgenuser
hi
I have done small batch syrup for many years. I have always finished off inside for more control.i stared by using a candy thermometer then after many years of trying to see through the fogged up glass of the thermometer I started to use a bbq, remote read, probe style one.it does take some tweeking to get the probe to hang and not touch the bottom of the pan. I also check the correctness by boiling water as the boiling point changes with the weather. good luck
steve
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TwoCanoes
I agree with everything Gunhippie said, and you can get a decent liquid-in-glass thermometer for $15 or so.  For the sake of convenience, however, I like the thermometer I got to measure change in water temperature when evaluating my stoves.  It's actually a meat thermometer with a digital readout, and, I'm pretty sure, a thermocouple sensor.  It has a range of -40 F to 482 F and the cord is heat resistant up to a much higher temperature than that.  A couple of the nicest features are that it has a set temperature alarm, and a large digital readout so you don't have to be pulling it out of the vat to get a reading.  I haven't checked its accuracy against a calibrated LIG thermometer, but it reads within a few tenths of a degree with another thermocouple thermometer I have.  For my use, precision is more important than accuracy, and I have no qualms about its precision.  Anyway, the brand/model is AcuRite, model 00398.  My only issue with it is that it has a touchscreen, and it's hard to handle it without touching (and therefore changing) the screen.
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Sandman
Maple syrup is finished at 7.1-7.5 deg above the boiling point of water which should be checked that day because of atmospheric pressures......it is 66-67 Percent sugar at that point..any higher its going into the next stage of candy making...lower, and it can spoil.....so an accurate thermometer isnt quite as critical as checking the BP of water at the beginning of finishing stage.......like i tell my friends....your grandma,& mother know all about candy making ask them...lol....so to rehash:   Check boiling point of water the day you are finishing......write it down...take sap to 7.1-7.5 deg above that & its maple syrup......dont look away from it when gets close because it can foam up & boil over, adjust heat........and remember the four food groups for the upcoming holiday.....candy, candy canes, candy corn, & syrup

ICCC  #1869
Coleman Quick-lite crew #25
Coleman Blues 243 #158
Coleman 275 appreciation #0232

 

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Rubing
 I have been waiting for our big syrup maker MichiganPhil to chime in. 
ICCC # 1402
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rob_pontius
I haven't seen Phil on here in a long time Greg. I hope that all is  well.
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Rubing
He has been taking on more and more responsibility at work as well as a new born and when you’re  in maintenance the holidays are your busy times. I work with his BIL and although I haven’t talked to him about anything other than work lately I think he would tell me if Phil was having problems. 
ICCC # 1402
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rob_pontius
That's good to know that all is well with him. Phil is a great guy and one heck of a syrup master.
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