cloudy syrup

[KReinisch]

I filtered my last batch of syrup 6 times and it is still cloudy with niter. I know evertime you reheat it creates more niter but my first batch this year is crystal clear. I only filtered that twice.

Thanks in advance.

[lyford]

what kind of filter are you using. i use a synthetic 8qt cone filter w/1 paper prefilter (next year ill use a couple more prefilters). I only run the finished syrup through the filter once and 4 out of 5 times this year the syrup was crystal clear. The other time it was clear just not as crystal clear as the others. I usually finish 1.5-2.5 gallons at a time and it takes anywhere from 20min to 1 hr to go thru the filter. Once in a while I have a pint to a quart at the end that just wont go thru, thats why im gonna up the number of prefilters next year.

[KReinisch]

I use the cone filters. Both synthetic and wool. I dont use the pre filter. Do you filter the syrup cold?

[Jeff E]

One thing to consider is how you clean your filter. If you are to aggressive cleaning it (wringing it out for example) the fibers brake down and allow fines to pass through.
I was never able to get cold syrup to go through an orlon filter, so I always heated up to 190 or so.

[lyford]

No, I always filter hot. Directly from finishing pan to filter. I usually cook down to around 4 gals outside then draw off into a 5 gal stock pot which i take inside to finish. When the hydrometer says its syrup i immediately pour the very hot syrup into the filter which I have set up right next to the stove.

[Big_Eddy]

Filtering with Orlon filters.

Heat Syrup to boiling. Confirm density.
Preheat Orlon filter and pre-filters with steam or boiling water until steamy and damp but not wet.
Pour boiling syrup into filter hung above collecting pot.
As much as possible, shield filter and collecting pot to retain heat and steam.
When flow slows through filter, remove inner pre-filter and tip remaining syrup into next one. (Some folks just collapse the inside filter and leave it in place. I use a silicone oven mitt and lift it out)
If possible - maintain gentle heat under collecting pot to keep filtered syrup temperature between 185 and 200F
Bottle directly from collecting pot into clean containers. If preheating containers, no hotter than 200F.
Cap containers and tip over to sterilize caps. Leave containers tipped for 5-10 mins to properly seal lids.
Stop bottling if syrup in collecting pot drops to 185F. Remainder needs to be either reboiled and refiltered, or GENTLY reheated to 195 and bottled, or put into the fridge for personal use.


Given that you're pouring it into the filter from the stove and nitre is forming afterwards, then the problem is likely one of the following.

Reheating after filtering (Even if the filtered syrup temp does not exceed 200, there can be localized heating that is higher)
Worn out or damaged filter
Stirring syrup to "encourage" syrup to flow through, or wringing the last drops out etc.
Preheated bottles or jars over 200F

[mantispid]

I prefer to put filled bottles into a water bath and heat until the syrup reaches 190-200F, and hold it there for about 10 min, then cap and tip for 10+ min. But then again I'm a bit paranoid about microbial growth.

An interesting side-note... sterile technique can also go a long way. I have a few half-full containers that were originally sterile but never heat-treated after filling with cold syrup (previously heat-sterilized). I've had them sitting in a work area for a year at room temp and they have absolutely no mold growth whatsoever and taste just fine.

[KReinisch]

Thanks for the info... I will try all of this next year as I am done with syrup. Just disapointed because this batch is beatuful syrup it is just cloudy.

[RollinsOrchards]

I suspect you may have a small hole in your filter. I started getting cloudy syrup and had a hard time tracking down the hole. I had to run water from a hose along every inch of the filter until I found a spot where it ran through faster.