rebottling...need to sterilize?

[canaanmaple]

If I want to rebottle a few cases of bottles, is it ok to just rinse and dry the bottles, or do they need sterilized? They were brand new before bottling originally a few days ago. Will I need new lids? (12oz glass handle bottles)

thanks!

[DrTimPerkins]

If I want to rebottle a few cases of bottles, is it ok to just rinse and dry the bottles, or do they need sterilized?

Check your local regulations. In some places it is not permitted to reuse bottles.

If you can, yes, you'll want to empty, then rinse multiple times with very hot water. Then repack them with syrup at 180-190 deg F as usual. With small glass bottles, you may want to preheat them somehow..in the oven or a hot water bath in order to keep the temperature high enough to kill spoilage microbes.

Definitely use NEW caps.

[canaanmaple]

Thanks!

Anyone got any tips on filtering at 185-190 before bottling? I can barely get a quart through a single pre-filter before it stops up! The syrup is already clear from filtering at draw off, but i just wanted to make sure no rogue debris or whatever goes into the bottles when transfer from bulk storage to heat and bottle.

[Ed R]

I have never had a problem with hot, clean, prefiltered syrup going through prefilters and cones. Are you sure there is no fine niter in the syrup? I do it all the time when I rebottle from bulk containers. The only other time I had an issue with filtering "clean" syrup is some that had gotten ropey.

[canaanmaple]

I have never had a problem with hot, clean, prefiltered syrup going through prefilters and cones. Are you sure there is no fine niter in the syrup? I do it all the time when I rebottle from bulk containers. The only other time I had an issue with filtering "clean" syrup is some that had gotten ropey.

I think my whole problem is I took the syrup too dense. One line below the hot line on hydrometer. Which makes sense because I see suspended sugar crystals in the bottles when looking close, which is why I was asking about rebottling in the first place.
Trying to skirt the rules experimenting to make slightly thicker syrup than normal and I end up making more work for myself! :emb:

[maple flats]

Depending on the regulation in WV, you want to stay at that density. If in doubt, go with 66.9% sugar determined by a properly calibrated hydrometer and used correctly. It will not sugar out, nor will it spoil if bottled properly.
If you have issues filtering the syrup, after getting it to the proper density, heat it to about 200+ and then filter it at that temperature after mixing in some DE.

[maple flats]

I guess we should also ask a question, are these bottles being sold to the public or just given away to friends and family? If for family you have some leeway, if being sold, follow what ever WV says is needed.
I don't reuse containers.
If you find that you can reuse, be certain to get them perfectly clean first and be sure they never had anything other than pure maple syrup in them. Then use a new cap.

[canaanmaple]

I guess we should also ask a question, are these bottles being sold to the public or just given away to friends and family? If for family you have some leeway, if being sold, follow what ever WV says is needed.
I don't reuse containers.
If you find that you can reuse, be certain to get them perfectly clean first and be sure they never had anything other than pure maple syrup in them. Then use a new cap.

I decided not to re bottle. You really have to hold them up in the light and look close to see the faint suspended sugar crystals. Otherwise it looks very clear. Since I am not trying to win a micro clarity contest and it tastes great, im just gonna accept the imperfection that probably nobody else will notice :)

[Galena]

Depending on the regulation in WV, you want to stay at that density. If in doubt, go with 66.9% sugar determined by a properly calibrated hydrometer and used correctly. It will not sugar out, nor will it spoil if bottled properly.
If you have issues filtering the syrup, after getting it to the proper density, heat it to about 200+ and then filter it at that temperature after mixing in some DE.

What???? Don't you mean heat it to 185-190? Go 200 plus and you're definitely going to get tons of nitre forming. Defeats the purpose of filtering if you're creating more nitre to filter out.

[canaanmaple]

What???? Don't you mean heat it to 185-190? Go 200 plus and you're definitely going to get tons of nitre forming. Defeats the purpose of filtering if you're creating more nitre to filter out.

You must have missed the part about filtering again after taking it to 200 :)

[Galena]

I saw that part, but I still don't get why you'd go through all the trouble of getting it to the proper density, only to then go make a whole ton more work by going over 200 which will make more nitre in addition to the nitre you already want to get out....but hey it's your syrup, turn it all to nitre if you like!!! :-)

[maple flats]

If you heat it to 200+ and filter it, then at 185-190 will not create more niter unless you hhold it tat that temperature for a long time.
I alway heat mine to 205-210, then filter it. Then in my WJ bottler at 185-187 it never shows any niter, because the excess was filtered out when the syrup was over 200F.