Finishing off Maple Syrup

After the sap was gathered, strained, rough boiled to about 1/20 the original volume it’s filtered and ready to finish off. You need to reduce the volume by about 1/2 while watching the temperature as it approaches 7.5 degrees higher than the boiling point of water. This video shows maple syrup at point; the very end of the process when it’s being tested with a hydrometer and then bottled.