[Syrupmakers] Brix of Juice as Related to Syrup Yield

[Tracy Baudoin (tbaudoin)]

Sorry...I meant to say "Unfortunately, I did NOT measure the Brix...last
year."

T

 

________________________________

From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Tracy Baudoin
(tbaudoin)
Sent: Monday, October 29, 2007 8:07 AM
To: syrupmakers at syrupmakers.net
Subject: RE: [Syrupmakers] Brix of Juice as Related to Syrup Yield

 

Richard,

Sorry about not reciting the entire variety name....I promise I'll do
better!;-)

 

Unfortunately, I did measure the Brix of the juice I got from USDA last
year...I'm working to set up a recording system for this
year...hopefully will have better information, however, realize that I
still like to mix varieties to achieve consistency in color and taste.
USDA blending is literally hundreds of different potential varieties
while cane I cut is usually 2 or 3 varieties.

 

T

 

________________________________

From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Richard
Harrison
Sent: Sunday, October 28, 2007 9:40 PM
To: syrupmakers at syrupmakers.net
Subject: RE: [Syrupmakers] Brix of Juice as Related to Syrup Yield

 

Tracy,

    I'll be doing my Math and Science homework for a week now !  Thanks
for the lesson. I always thought brix was an expression of the % of
soluable solids....Blew that out of the water. You might mention to
everyone what the brix was running last year on some of your juice from
the experiment station that you used for syrup when the weather was so
dry.

    Now as for Co 290 sugarcane(I assume that's the 290 you are talking
about), it is a chewing cane. So, I wouldn't expect a real high brix. An
elderly friend of mine used it for syrup near Minden, LA in the 1940's
or so. He loved it, said it made large diameter stalks. The specimens
that I have are soft for chewing, but lacking in diameter--for a chewing
cane. It has excellent taste--reminds me of the taste of syrup!  It also
lodges very badly. 

    Keep us updated on that high brix sugarcane from the sugar growers.

                                                  Richard

By the way, please stop talking like my Cajun sugar grower friend who
always drops the prefixes on the cane variety names. He always spoke of
a variety called 357. He didn't know the prefix, so I had to plant both
CP78-357 and CP65-357 to be sure to get the right one that he had
mentioned to me.

I plan to have a batch of syrup made this year--in mid to late
November-- from the old heirloom variety, White Transparent. It was the
leading variety for sugar in Cuba in the mid-1800's. So, I am going to
assume that it has a decent brix, though probably not high by modern
standards. I like this variety for 1 reason because it hasn't lodged for
me in about 3 or 4 years of growing it. It makes a medium height
stalk(at best) of nice diameter and has a light green peel. It strips
easily, too.......don't think anyone has a brix meter at the syrup
house, but will try to let you know how it yields from a 100 gallon
kettle.

"Tracy Baudoin (tbaudoin)" <tbaudoin at cisco.com> wrote:

	Great Comeback, Eugene!;-)))

	 

	Just to add to the confusion...see below....but before that, I
cooked a batch yesterday of 233 and 290 sugarcanes.  Here are my
numbers:

	 

	87gal of 233 (at 21.2 brix) - released 2006

	13gal of 290 (at 13.0 brix) - older variety ~ 60's or 70's

	100gal of mixed juice (didn't check combined brix yield)

	 

	This yielded 18+gal of syrup at 228 degrees F (sorry, didn't ck
Baume' this time)

	Therefore, the ratio was 5.5:1...not bad for this early in the
season

	 

	I'll be cooking another batch this weekend (Saturday), assuming
I can get enough cane cut.  The commercial farmer across from me has
already started cutting his patch of 384, second year stubble.

	 

	 

 

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