Maintaining temperature when filtering and bottling

[BillinTennessee]

I am trying to figure out how to keep my Syrup at a high temperature when bottling it. All the info says to bottle it at 180 degrees. I am doing a few gallons at a time. By the time it runs through the filters and I get it to the bottles it cools down considerably. Last year in my attempt to keep it hot I caused sugar sand to develop and two months later I had sediment in the bottom of the jars. The year before I did not and had some mold in a few bottles. It does not seem to affect the flavor but I don't want to be giving out Syrup that has sediment or worse, Mold. At what temperature is it still safe to bottle. If it cools down to 140 or 150 before I get it in the bottle is that OK? Any suggestions on how to maintain the Temperature as it is filtered will be appreciated.

[barnbc76]

I have read that keeping the temperature under 200 degrees will prevent the formation of sugar sand after you filter, and 180 is a good temperature to sanitize the bottles and prevent mold growth. Also I believe it is good to lay the jars on their side to completely sanitize the lid as well as making sure to fill them up as much as possible leaving little room for air.
I have the same problems, after filtering I put it back on the stove reheat to 180 then bottle. I am also trying out a new cone filter and prefilters this year in hopes to eliminate the sugar sand.

[BillinTennessee]

Thanks. I see there is a better place to post this so I will repost it there

[Pauly V]

I am trying to figure out how to keep my Syrup at a high temperature when bottling it. All the info says to bottle it at 180 degrees. I am doing a few gallons at a time. By the time it runs through the filters and I get it to the bottles it cools down considerably. Last year in my attempt to keep it hot I caused sugar sand to develop and two months later I had sediment in the bottom of the jars. The year before I did not and had some mold in a few bottles. It does not seem to affect the flavor but I don't want to be giving out Syrup that has sediment or worse, Mold. At what temperature is it still safe to bottle. If it cools down to 140 or 150 before I get it in the bottle is that OK? Any suggestions on how to maintain the Temperature as it is filtered will be appreciated.
180 is 180 for a reason. Mold.
use a cofee urn. they usually will hold 180 185. I checked mine its an avantco 110 cup. holds 190 on warming setting.

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[Woodsrover]

I have the same problem and question. I'm working on a twist to my filter box. Hope to have it done by next weekend. Will post a couple pictures when I do.

[Michael Greer]

I attached a little stainless shelf to the side of the evaporator. This allows me to put that filter can right against the 212 degree flue pan, and sitting on a hot shelf while it's filtering. Every little bit of heat saved is a good thing.

[Sugarbush Ridge]

When I was up at Burlington VT I asked Ray Goodrich,,, Goodrich's Maple Farm,,,, about sugar sand in jars after a couple months. He said not to reheat to over 190 degrees ,,,,, but a lady right next to us said,,,,, not over 189. She said the 189 with so confident that Ray never commented further.... 190 would cause some more sugar sand

[maple flats]

Was it Ray Goodrich or Glen Goodrich or Ray Gingerich (Amish RO manufacturer from Ohio) who you asked?

[GramaCindy]

Here's what I did Bill, before I got a filter press.
I finish my syrup on a turkey fryer, testing for correct density. When it is done, I immediately filtered through 3 prefilters and one wool filter (make sure that your filters are wet to expedite the flow) and pull prefilters out as they become clogged) into a preheated coffee pot. The syrup is at 212 at this point. It filter's through fairly quickly, I keep a cover over the filter basket that the filters are in on top of the coffee urn. I then bottle in hot bottles that I have just taken out of a hot pot of water. I use a large canner to bring the water and bottles up to almost boiling. Bottle off of the coffee pot, lay bottles on sides for a minute or two.

[Sugarmaker]

180 kills any germs in the syrup. But having the syrup at or slighty above recommended density will do more to elminate mold issues. Keep a thermometer in the syrup until its all canned.
Regards,
Chris

[scottdevine]

i do pretty much the same thing. except prior to syrup being ready, and after heating my jars in water to get hot, i empty, air dry, then pop them in a 200 degree oven to keep them warm and dry. when syrup is ready, filter into the coffee urn, and fill. wife fills, while i pull pre-filters as the niter clogs them. our system works really well for the amount we produce >20Gallons per season.

[BillinTennessee]

Here's what I did Bill, before I got a filter press.
I finish my syrup on a turkey fryer, testing for correct density. When it is done, I immediately filtered through 3 prefilters and one wool filter (make sure that your filters are wet to expedite the flow) and pull prefilters out as they become clogged) into a preheated coffee pot. The syrup is at 212 at this point. It filter's through fairly quickly, I keep a cover over the filter basket that the filters are in on top of the coffee urn. I then bottle in hot bottles that I have just taken out of a hot pot of water. I use a large canner to bring the water and bottles up to almost boiling. Bottle off of the coffee pot, lay bottles on sides for a minute or two.

Thanks. aside from the Turkey fryer I do it the same way. Sterilize bottles and lids and pour in syrup while the bottles are hot. But I have checked the temperature before I seal the jar and it is usually down to 150 or so. The heat seems to be lost in the filtering process. I like the coffee urn idea.

[maple flats]

Do not bottle at bunder 180, If you need to reheat it try a double boiler (a larger pan with water in in, and the syrup in an inner pan. Then heat the water, which brings the syrup back up. When it gets to 185 you are ready to bottle. If it falls below 180 before you finish, heat again to 185.

[Sugarbush Ridge]

Was it Ray Goodrich or Glen Goodrich or Ray Gingerich (Amish RO manufacturer from Ohio) who you asked?

maple flats,,,,,,,,, It was the Goodrich Maple Farms at Cabot, VT,,,,,,, I thought i remember several calling him Ray,,,,,,, but I could have misunderstood some. I was at Burlington VT back in Oct '16. I met lots of people up there and I got my own special nickname,,,,,,,,,,,,, "that guy John from Missouri" because no one believed that I made maple syrup in Missouri.

[Worthy]

I've been doing something similar to GramaCindy. Multiple prefilters, covered filter setup. Cooling is not as much an issue for me, being that the most I've made in a batch is 2 qts, but to help with keeping temp up, I filter into pyrex that has been heated in a 200F oven. Not sure if that is scalable, but if you had a large enough container(s) that you could maintain above 180 to give you more time, it may be an alternative to the coffee urn.

[maple flats]

maple flats,,,,,,,,, It was the Goodrich Maple Farms at Cabot, VT,,,,,,, I thought i remember several calling him Ray,,,,,,, but I could have misunderstood some. I was at Burlington VT back in Oct '16. I met lots of people up there and I got my own special nickname,,,,,,,,,,,,, "that guy John from Missouri" because no one believed that I made maple syrup in Missouri.
So did you show them, being from the "show me state).

[poulin]

I know it does not settle the issue but so far i have accepted to say: " keep it in the frig or even better in the freezer" when i give someone my syrup. That's what i do with the one i keep for ourselves.

I know it's not ideal but that's it until i buy a waterjacket canner.

[Sugarbush Ridge]

I showed them I could rub shoulder with the best of them,,,,,,,,, well,,,, not really I was so amazed at all the knowledge and experience that was there it didn't matter where I was from,,,,,, We all made maple syrup

[Woodsrover]

Here's what I'm doing:

W.B.Mason filter box slipped inside and welded to a stainless stock pot. I'll fill the pot with water and leave it on a tall propane burner while I'm bottling. Will stick a thermometer in the pot and be able to maintain 180+ degrees. It'll also allow me to bottle without rushing around like a knucklehead trying to get it all out of the filter box before the syrup cools off.

A guy here at the shop has a tig at home and some 304 rod so with any luck it'll be done in the morning!

http://www.seriestrek.com/images/Double-boiler.JPG

[Daveg]

180 is 180 for a reason. Mold.
use a cofee urn. they usually will hold 180 185. I checked mine its an avantco 110 cup. holds 190 on warming setting.

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The heating element in my West Bend 100 cup urn would burn/char syrup and the resulting specks of carbon in the finished product was discouraging so I spent an hour insulating the urn with 1/2" closed cell foam. It will now keep the syrup hot long enough to bottle above 180°F.