Sugar

[red dorakeen]

I'm thinking of using my next batch of syrup to make sugar.

Would it be enough to filter off the evaporator with a pre-filter and decant a few days for making sugar? (Without a final filtering.)

Would it make sense to draw a slightly heavy syrup off the evaporator?

[lyford]

Red,
At the end of each season we turn whatever syrup is still left from the previous season into sugar. Usually a gallon or two. I think both your ideas would work fine, however, if you do draw heavy be sure to make it into sugar before it has a chance to crystallize. Good luck.

[red dorakeen]

Thanks lyford,

I made/worked about a quart and a half into sugar.

A gallon or more will be quite a chore. I'ld probably be wise to do it a quart at a time.

Considering the amount of effort involved I don't think it would be good for the stand mixer.

[Daveg]

Did you make any cream (The Elixir Of The Gods)? Heat to 235°F, stir, stir, stir.
There's no need to decant or wait because the process is just an extension of the syrup making process. You're just removing more water and getting sugar crystals forming. Heavier syrup from the evaporator (≥ 219°F) will help speed up the process..........

[wiam]

I would not make any maple product to sell from unfiltered syrup.

[Sugarmaker]

I would not make any maple product to sell from unfiltered syrup.

Agreed! Filter the syrup and then proceed . Decanting if done right is a filtering process. so it will work, just might take a couple weeks for the settling to happen, then draw off the syrup above the niter.
Doesn't matter if its heavy. Your going to 260F to make sugar.
Regards,
Chris

[abbott]

Just using a filter paper without the felt is fine for making sugar... even to sell! If you think about it... more niter will come out of the syrup as it thickens on its way to sugar. You're not going to try to get all of that niter out of the final product. So, give it a basic filtering, but no need to worry if its a little cloudy still. When I'm making sugar to sell, I'll use syrup from a 5 gallon jug. When I get to the bottom of the jug, there is usually some sediment there. Not much in relation to 5 gallons of syrup, but whatever comes out of the jug goes right into my next batch of sugar. There is no difference in the final product.

[red dorakeen]

Did you make any cream (The Elixir Of The Gods)? Heat to 235°F, stir, stir, stir.
There's no need to decant or wait because the process is just an extension of the syrup making process. You're just removing more water and getting sugar crystals forming. Heavier syrup from the evaporator (≥ 219°F) will help speed up the process..........

I did finally get around to making cream from decanted syrup. Turned out good. Seemed easier than making sugar.