whispy almost holagram looking stuff in syrup

[markct]

i usualy filter my syrup at about 215 off the finish pan thru the filter press and into stainless barrels, i used not refilter it when bottling, but had some settlement in glass so started to do so this time and noticed the syrup has a very whispy sheen before filtering, i assume its fine sugar sand suspended in it but was wondering why and how, is it from filtering too hot into the barrel, thus as it still is hot in the barrel it makes more sugar sand?

[farmall h]

Too hot...crystalization of sugars taking place. Try to stay around 175-185 degrees.

[markct]

thanks, so it was too hot when i put it in the barrel you are saying?

[wiam]

If you are going into the filter press at 215, I do not think it is going in the barrel too hot.

[markct]

So at what point am i likely making these crystals? it looks more like white crystals than sugar sand on the bottles that had settled out in a previous batch so that makes sense

[happy thoughts]

Where is the wispy sheen? On the top, the bottom, or suspended in the syrup? If it's on top, my first thought would be some sort of mold growth. If suspended maybe air caused when pouring that hasn't had a chance to dissipate out, or niter from the bottom that was disturbed when moving the barrels.

[wiam]

If it is a "sheen" on top of the syrup it could also be excess defoamer.

[markct]

The sheen, maybe not the best term, is in the syrup, like suspended, and the explanation of sugar crystals makes sense very much, as thats what it appears has settled out, very fine white sugar, not sure why tho or how to prevent it. It is no on the surface like defoamer would be

[maplecrest]

Could be filter aid still in syrup from filtering. Have had that problem before. But could never figure out what went wrong with press,bad paper ,pin hole in one or one frame in backwards. Will never know. But does happen.

[lew]

I have not actually seen what you are talking about in glass, but have seen thend results in the bottomm of barrels. after it has settled out. In my case it was extrememly fine sugar crystals, almost a 1/4 inch in the bottom of the barrel. I fit=rst thought it was DE because it was white. But it turned out to be sugar, I believe it was due to too high of density, not too high of temperature. Never did check the density of those barrels because I was turning them into cream and sugar anyways.