What Happened? Please help

[Ivyacres]

Last night I went to settle up with a man that did some processing for me. They were filling jars and the batch was getting micro air bubbles coming to the top and making the bottles look bad. It was doing it on the neck of the bottle where it came in to form the top. There wasn't any on the straight up and down sides or any on the canning jars he filled for me. Canner temp was about 211 and they had this one time before where they dumped all the bottles back in and redid the batch. They tried a different pour nozzle, but it didn't seem to make any difference. They were really at their wits end not knowing what went wrong.
Thank You!

[psparr]

If they were bottling at 211 they're going to have more than just bubbles in their syrup.

[wmick]

Dont know what the bubbles are,.... but this is what Cornell says about bottling temperature..


Tips for Bottling Maple Syrup
(Remi Link-AED)
It is very important to bottle maple syrup at the correct temperature and syrup
density to avoid mold and bacteria growth. New York State requires sugar solids in
maple syrup to be at 66%. Syrup should be bottled between 180 degrees and 200
degrees. Three ways to check syrup density are:
A candy or digital thermometer can be used and should read 7.1 degrees
above the boiling point of water.
A syrup hydrometer will take a reading at either Hot Test (200 degrees or
above) or Cold Test (70 degrees). Most hydrometers are made in Vermont
or Canada and their Hot Test is at 66.9% sugar solids.
A hand or digital refractometer requires a few small drops of syrup at room
temperature to be placed on a lens and then a reading can be taken.
Once you have determined that you are at the correct density, the syrup must be
filtered from all impurities. This can be done with felt and synthetic papers or under
pressure using a filter press. The syrup should then be heated between 180-200
degrees and poured into a clean container. If you go over 200 degrees, then you
will start to form nitre (sugar sand) and the syrup must be re-filtered again.
Fill to just below the rim to limit the amount of headspace and then turn the
container upside down to sterilize the entire interior surface. Let the container cool
with adequate air space between containers to avoid heat burn. If the containers
are placed to close together when cooling, the syrup inside could drop a grade in
color.
If you are making maple syrup for your own use, store the filled containers in a cool
dark place. If you are planning to sell your syrup, New York State Department of
Agriculture & Markets requires that you have the containers properly labeled. Your
name and address must be on the container as well as identifying the product as
maple syrup, correct grade label and amount of syrup in the container. If you would
like more information on this contact Remi Link at 736-3394 ext 111 or visit our
website at http://counties.cce.cornell.edu/oneida/Agriculture/Ag/maple/maple.htm

[Urban Sugarmaker]

211 degrees is too hot for syrup after filtering. You could be forming more niter and wind up with cloudy syrup. I have found that too much turbulence in the stream of syrup going into the bottle causes bubbles. I now use a ball valve with a 1/4" spout and it has made a tremendous difference.

[maple flats]

Filter hot, 205-215, but bottle between 185-190. Just too hot!

[Ivyacres]

Thank You for the reply's. I passed on the info and he is going to redo some of it.