maple cream like sediment?

[somershobby]

In my bottleing once the syrup cooled there is a maple cream like sediment in the bottom of my bottles. why is this happening should I let it cool before bottleing?

[ericjeeper]

That is sugar sand.. You Must either let it settle out before bottling, or filter it.

[PerryW]

yes, probably sugar sand. I wouldn't worry about it if the syrup is for your own use, but you will probably want a better syrup filter if you are selling it.

[somershobby]

Thanks I will do both filter and let it cool and settle before bottleing Thanks!!!!!!

[psparr]

Thanks I will do both filter and let it cool and settle before bottleing Thanks!!!!!!

Don't let it cool before bottling unless your going to use it right away. If you filter it with a proper filter you won't get the sugar sand. You want to bottle hot so the syrup doesn't spoil.

[somershobby]

Don't let it cool before bottling unless your going to use it right away. If you filter it with a proper filter you won't get the sugar sand. You want to bottle hot so the syrup doesn't spoil.
Ok wow thanks for that save . I still have alot to learn.

[PerryW]

You could reheat, filter and put it in the bottle above 180 deg. F (to prevent mold formation).

Or you could keep the bottle in the fridge and use it as is. It will not form mold if is is kept below 40 deg F. The sugar sand will stay at the bottom unless you shake it and even if you do, it won't hurt you; it's just a little gritty. I only suggest this because reheating a small amount of syrup is a pain, and you will lose some in the filtering process and possibly make a big mess.