Slightly cloudy syrup

[Brad W Wi]

Last year I got a filter press I think the name of it is Wesbar, made in Wisc. Any way it's a short stack with 7' plates. We filter about 5 gals at a time. We add 2-3 cups of filter aid. And filter at 195 degrees. After filtering we bottle right away with the temp at 185 degrees. Looking in the pot all looks great. We laddel out of the pot in to bottles the first half of the syrup is great looking but towards the second half the syrup starts looking cloudy. Not real bad but noticable. All out of the same pot, at the same time. We skim off any foam that might be on top(very little), and stir it a bit beween bottles. The temp holds between 185 and 190 degrees. We're wondering if we should not be stiring or should we stir more. It's all we can think of. Thank you for any ideas.

[Russell Lampron]

Brad stiring causes the sugar in the syrup to crystalize especially if the density is a little heavy. You need to find something with a fauset to drain from like an old coffee maker if you don't have a canning tank.

Russ