Review on Aichose Refractometer for Measuring Sugar Content in Fruit, Honey and Syrup - 0-80% Brix Meter with Automatic Temperature Compensation by Carlos Long

A very simple method of measuring an adequate concentration of maple syrup. Only a few drops of juice or partially cooked juice are required to get accurate readings. Displayed as 0% Brix, which is distilled water. Maple syrup is ready at 60 to 65% Brix. Juice before cooking has a Brix value of about 1.5%. Because you get the full range, you can always check how much more is needed to cook off. For example, if it reads 30% Brix, you need to boil it to double the concentration and half the volume. If you use a pipette to sample hot, boiling juice, you have to wait about a minute for it to cool before measuring, but it didn't seem to affect the accuracy of the measurement much if the liquid didn't have quite enough room Temperature. To avoid air bubbles getting into the thin area between the glass plates, it seemed sensible to slowly lower the top plate and apply the right amount of liquid. If air bubbles get in, it seems easiest to start over by wiping and applying new drops of liquid. It is easy to clean between measurements. I wiped the surfaces with a damp cloth and then dried them with a dry cloth. Highly recommended for small batch production of maple syrup.