After 219*-220* is reached at the arch, they bring me the syrup to finish off. Basically what this means is..... we filter it again and then it goes into my stock pots to bring back up to 220* and then I can or bottle it!
There is a definate difference between 218*/219* and 220*!! These two pictures will show you ... the first one is hot but still smooth on top. In the second picture the syrup hit 220* and is boiling away! I think it is such a pretty color!! (the picture doesn't show it very well!)NOW... at this point I could let it continue to boil (WATCHING CLOSELY.... because cleaning up the stove top is a PAIN in the neck! Yes, I do know this FIRST HAND!) and it will eventually evaporate most all of the liquid out of it and become sugar.... like a brown sugar consistancy at 228*. (I reserve the ends of each batch of syrup and will reheat it to make the damp sugar at a later point!)
By 10:30 PM last night..... we have 7 1/4 gallons of syrup!!! (And the buckets are gonna be ready to empty again this afternoon!) Phew..... are you tired yet?!