Quote Originally Posted by BrutemanAl View Post
I have a question.... at what temperature do you filter the finished product? I noticed in a few post's back that someone mentioned they may have filtered it to hot?
This is how I've been doing it(not sure if t's right)but it turns out pretty nice. I filter it when it gets transferred to the finisher then again when it reaches 66, and it gets bottled. Each time it goes through three filters and as the season goes I add a few more pre filters as needed. So the syrup is as hot as it can get, well within a degree or two.