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Old December 26th, 2014, 03:54 PM
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Default sugar to syrup formula

ive been wondering about reconstituting sugar to syrup. Is there an exact formula? Im sure you can add too much or too little until you arrive at syrup, but if there is an easier way (like asking all of you), wouldn't i be further ahead.
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Old December 26th, 2014, 04:09 PM
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What equipment do you own to test the brix/density of the syrup you have. Tell us more about your plan.
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Old December 26th, 2014, 04:23 PM
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id use my hydrometer if there isn't a formula. im thinking about ways to sell more sugar. In my mind if i sell you sugar and tell you it can be reconstituted your question is going to be "how much water do i add"
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Old December 26th, 2014, 05:08 PM
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simplest way i know of
lets use a pyrex measuring cup as an example

put 1 cup of sugar in it, fill with distilled water to top of sugar. put in microwave for 2 minutes. watch for boil over, put back in for 2 more minutes, check density
can be done on stove top also, but whatever amount of sugar you use, just fill to that level with distilled water and bring 7 degrees above the boiling point of water
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