syrup Scum

[theguywiththename]

Having just finished a batch of syrup, I realized how much of this scum there seemed to be. It may just be my imagination but it seemed like my filter didn't take out this scum. What exactly is this and how can I get rid of it? Is it really even a big deal?
Thanks

[asknupp]

What are you filtering with? Prefiter and Orlon felt filter should take out any particulate and leave you with clear syrup. If you can see it you'll taste it. It'll be chalky or gritty feeling.

[Sugarmaker]

Having just finished a batch of syrup, I realized how much of this scum there seemed to be. It may just be my imagination but it seemed like my filter didn't take out this scum. What exactly is this and how can I get rid of it? Is it really even a big deal?
Thanks

Not quite sure what this scum is? Do you have any pictures? The correct filters should work to remove anything that is not syrup.
Regards,
Chris

[theguywiththename]

don't have any pictures right now, will see the next time I boil. It doesn't have any taste, literally took a spoonful of syrup with a lot on it, tastes like syrup with no off flavors.

[Sugarmaker]

We will need some additional details.
So this is syrup that you have filtered. Are you using gravity cone filter and 1 or more pre filters?
Does this scum appear in the containers after filtering?
Sorry for the questions, trying to help:)
Regards,
Chris

[Cedar Eater]

More importantly, is this scum (floats on top) or sediment (settles to the bottom)? If it's sediment, it's probably either niter or sugar crystals. If it's niter, and it's getting through your filter, you're not filtering fine enough.

[brookledge]

Are you reboiling after it has been filtered? Any time you reboil syrup it will cause niter and foam to participate out of the syrup. Syrup that gets agitated can also make foam that most times will settle back down but after canning a large batch there will be small amounts of the foam on the sides
Keith

[theguywiththename]

It seems to diasapear, not floating, no sediment in the jugs. I'm using 1 gravity with 3 per filters. Is it possible that it forms in the couple of seconds I bring it up to a boil before packaging?

[Clinkis]

It seems to diasapear, not floating, no sediment in the jugs. I'm using 1 gravity with 3 per filters. Is it possible that it forms in the couple of seconds I bring it up to a boil before packaging?

Absolutely....you only want to bring it up slowly to 180-190 degrees when reheating for bottling. If you boil it again it needs to be filtered as nitre and sediments reform. This happens very easily so care is needed when reheating.

[theguywiththename]

Because I don't have a means of keeping it warm after I pull it off the stove to bottle, I heat it up to a. Boil. By the end, the syrup ends up being 185-195. IMO, brining it to a boil is necessary to ensure bolting goes smoothly. Refill tearing the syrup would once again cool it down too much. Would a prefilter stretched across my funnel remove the scum/nitre? I don't think it's really feasible to redo the entire filter process for this small amount, but if there was something quick and simple that would work, I would probably give a try.

[Clinkis]

Because I don't have a means of keeping it warm after I pull it off the stove to bottle, I heat it up to a. Boil. By the end, the syrup ends up being 185-195. IMO, brining it to a boil is necessary to ensure bolting goes smoothly. Refill tearing the syrup would once again cool it down too much. Would a prefilter stretched across my funnel remove the scum/nitre? I don't think it's really feasible to redo the entire filter process for this small amount, but if there was something quick and simple that would work, I would probably give a try.

I know it's a pain, but if it boils again nitre can reform and it will need to be re filtered. It needs to be 180 degrees to be bottled. The key is to heat it slowly and when temp gets over that bottle it. I have struggle with finding the best way of doing this for years. The big guys usually use a double boiler to bottle with which is essentially a pan with a water jacket. The boiling water will heat it slowly and makes it easier to control temp. What I do is put my syrup in stainless pale and set it in a pot of water and heat syrup up to 190 and then I bottle it. I do about 10 litres at a time and it stays above 180 long enough to bottle it. Any more then that and it cools too much. Works very well.

[Cedar Eater]

Some people use an electric coffee urn. You can get a 40 cup unit in stainless steel for around $50. They heat to around 190* and they have a spigot that can pour the syrup right into a jar or bottle. I'm thinking about getting one.

[Islander]

I use a coffee urn I picked up at goodwill for $10, I don't plug it in or turn it on. Works great for me with flat hobby pack of filters folded into cone shape, pop the lid on the urn and the insulated walls keeps the whole rig hot for bottling out the spigot. I did have my first mishap last night though, seems it stayed a little too hot and I can see just a little cloud in my lightest finish so far of the season. I only see it when I hold it up to light and I guess it could be in my other batches too but they were a little darker so perhaps I just can't see it. That would explain the thin film of dark that formed at the bottom of my bottles last year after about 6 months. [update - a little jostling and the cloud 'popped' now clear as can be]

[maplestudent]

I usually bottle between 1 to 2 gallons at a time, in pint and quart containers. After filtering the entire quantity, I use a stainless coffee pot (percolator type, with the interior parts removed) that holds about 2 quarts to heat it back up to 185, and then immediately fill the containers (it is easy to pour from the coffee pot). So I'm only re-heating what I am immediately bottling (as opposed to reheating a larger batch several times in order to be sure it is hot enough when bottling).