On Sunday I broke out the syrup Hydrometer.
It has two red lines marking the desired density for the syrup. Since mine is so watery right now both of the marks are covered as the hydrometer can’t float at all. The color looks good and it is increasingly sweet.
But I have a lot more water to boil off. I have too keep a close eye on it as it is more likely to boil over the denser it is. It behaves a lot like milk with big foamy bubbles that try to climb out of the pot. At the Syrup workshop the teacher said the simple way to keep that fro happening was to hang a piece of bacon in it as the grease melts on contact and breaks the surface tension. Haven’t done that yet but I did add some grease.