The Jones “Rule of 86” is a formula that has been used for many years in the maple syrup industry to estimate the amount of sap required to produce a gallon of syrup. This rule was developed by C.H. Jones, a scientist and educator at the University of Vermont, back in 1946. As a sommelier and brewer, I have come across this rule in my studies and have found it to be a useful tool in understanding the process of making maple syrup.
The rule of 86 is quite simple to understand. It states that if you divide 86 by the sugar content of sap, you can estimate the volume of sap needed to produce one gallon of syrup. For example, if the sugar content of the sap is 2%, then dividing 86 by 2 gives you an estimate of 43 gallons of sap needed to produce one gallon of syrup.
This rule is based on the fact that the sugar content of sap can vary depending on the tree species, weather conditions, and time of year. Maple sap typically has a sugar content ranging from 1% to 5%, with the average being around 2%. By using the rule of 86, maple syrup producers can get a rough estimate of how much sap they will need to collect and boil down in order to produce a desired amount of syrup.
One of the reasons why the rule of 86 is still used today is because it provides a quick and easy way to estimate sap requirements. This can be especially helpful for small-scale maple syrup producers who may not have access to more sophisticated tools and equipment for measuring sugar content. It allows them to make informed decisions about how much sap they need to collect and how much time and resources they will need to invest in the syrup-making process.
However, it is important to note that the rule of 86 is just an estimate and may not be completely accurate in every situation. Factors such as the efficiency of the boiling process and the quality of the sap can also affect the amount of sap needed to produce syrup. Therefore, it is always recommended to use the rule of 86 as a starting point and adjust accordingly based on personal experience and observations.
In my own brewing and sommelier experiences, I have had the opportunity to work with maple syrup in various recipes and pairings. I have found that understanding the rule of 86 has been helpful in estimating the amount of syrup needed for specific flavor profiles and sweetness levels. It allows me to create balanced and well-rounded beverages that highlight the unique characteristics of maple syrup.
To summarize, the Jones “Rule of 86” is a formula developed by C.H. Jones to estimate the volume of sap needed to produce one gallon of maple syrup. By dividing 86 by the sugar content of sap, maple syrup producers can get a rough estimate of how much sap they will need to collect and boil down. While it is a useful tool, it is important to remember that the rule of 86 is just an estimate and adjustments may need to be made based on personal experience and observations.