[Syrupmakers] Brix of Juice as Related to Syrup Yield

[Richard Harrison]

    Today, Junior Little gave an excellent report on sugarcane syrupmaking in NC. With no offense intended, I want to challenge a fine point in his report. I'd like to ask Bill Outlaw and/or maybe Tracy Baudoin to enlighten us concerning my "challenge".
      Junior stated that the brix of the juice that 1 batch was made from was 20. That's pretty high for an average, but attainable. (22 or more is obtained by commercial sugar growers)First, I wonder if that reading was taken from the entire batch of juice or just 1 random stalk ?  
      My "challenge" is this : if juice has a brix of 20, and you cooked it down to 5:1--wouldn't you theoretically have 100% pure sugar(not syrup) ?(do the math, as they say)  Now Junior stated that it was cooked down even more.....8:1 .   First, I must question whether the brix reading was accurate---or did the juice contain a LOT of glucose and fructose sugars (rather than sucrose).
      Bill and Tracy, what are you thoughts ? (Junior, forgive me if I'm picking on your report! I'm not. I'm just trying to stir up a technical point for others to give us some input about. I compliment your report. It also spawned this thought as well.)
                                Richard Harrison





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