Originally Posted by
SWohio
Hey South, The sediment is just that, sediment that precipitates out of the syrup as it cools. I let my jars sit for 24 hours and then decant syrup off into fresh jars. This sediment is often called "sand". Much like sugar content of sap or yield of syrup to sap, you will see guys talking about a lot of sand or little sand. Like most things in sugar-ing, it varies. Add it to the fun of watching the weather, different runs, different colors etc. etc. etc. Sometimes it is sandy sometime not. Again, I just let it settle and decant it off. It will not kill you so I often sip the sand/syrup mix left behind. wont kill you. lol