The “Jones Rule of 86” Revisited – Maple Research (2024)

FAQs

What is the rule of 86 for maple syrup? ›

The Jones “Rule of 86” was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. The gist of the rule is that ifone divides 86 by the sugar content of sap, you can estimate the amount of sap required to produce a gallon of syrup.

The unit of measure most often used for syrup density is Brix – one Brix is equal to about 1% sugar content. The correct density for maple syrup is between 66° and 68° Brix, with some local jurisdictions that have strict maple laws requiring a narrower range.

Trees that can be tapped include: sugar, black, red and silver maple and box elder trees. Of all the maples, the highest concentration of sugar is found in the sap of the sugar maple. Generally the ratio of sap to syrup for the sugar maple is 40 to 1 (40 gallons of sap yields one gallon of syrup).

A hydrometer measures the density of the maple syrup. The denser maple syrup is, the more sugar it contains. The sugar percentage of the liquid is measured in degrees Brix, where one degree Brix equals 1% sugar content. The standard density for maple syrup is 66.9 Brix.

So does syrup ever go bad? The short answer is technically no, syrup does not expire and you can keep an unopened container of the stuff on your shelf indefinitely. That's due to the high sugar content of pure maple syrup, according to the experts at Ben's Sugar Shack, which produces syrup in New Hampshire.

The American Heart Association recommends consuming even less—no more than 25 grams for women per day and 36 grams for men. But regulations about how maple syrup's sugars are listed on Nutrition Facts labels could lead to some consumer confusion.

Maple syrup can only be legally offered for sale if it has a density of at least 66% sugar (66°Brix). To obtain this minimum density, the syrup should be boiled until it reaches a temperature of 3.94°C (7.10°F) above the boiling point of water.

Hydrometers have long been used in maple syrup testing; however, a refractometer is more accurate than a hydrometer, requires a smaller sample size, eliminates sources of error, is easily cleaned, and reduces the time it takes to measure maple sap and maple syrup.

The stock answer is no, as long as you don't overdo it: use the smaller “health” spouts, follow conservative tapping guidelines, give the tree a year off if it looks stressed.

Can you boil maple sap too fast? ›

Raw sap cannot be boiled too hard. It's science. Evaporation is a cooling process. The hotter you attempt to get the sap, the faster it evaporates, thus cooling it down.

Storing your sap

The sap should be stored at a temperature of 38 degrees F or colder, used within 7 days of collection and boiled prior to use to eliminate any possible bacteria growth. If there is still snow on the ground, you may keep the storage containers outside, located in the shade, and packed with snow.

The Brix value tells you how much dissolved sugar is in a liquid solution. This value is indicated in degrees Brix. One degree of Brix means that a hundred grams of liquid solution contains one gram of sugar. So: the higher the Brix value, the sweeter the liquid solution.

Too high a Brix and it's just too sweet, as well as the flesh can be mealy. Remember, when it comes to understanding Brix, think of the number as a guide and consider it just one way to look at flavor, rather than the single measurement of flavor.

The brix value indicates the specific gravity of the molasses in degrees. At 79.5 degrees brix molasses weighs 1.39 kg per litre. The undiluted blackstrap molasses is usually between 79 and 85 degrees brix. Nutritionally, molasses is used as an energy source.

Individuals with MSUD must remain on a protein-restricted diet that limits the amount of branched-chain amino acids they can eat. Protein-restriction must start as soon as possible after birth to promote proper growth and development.

Maple syrup can only be legally offered for sale if it has a density of at least 66% sugar (66°Brix). To obtain this minimum density, the syrup should be boiled until it reaches a temperature of 3.94°C (7.10°F) above the boiling point of water.

Rule 86 - Harmless Error. Unless justice requires otherwise, an error in admitting or excluding evidence-or any other error by the court or a party-is not grounds for granting relief under Rule 83, or for vacating, modifying, or otherwise disturbing a judgment or order.