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Thread: Cloudy Syrup

  1. #1
    Join Date
    Feb 2007
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    CAPAC MICHIGAN
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    Question Cloudy Syrup

    I need some help please. I have good light amber color to my syrup but it is a little bit cloudy. It isnt real bad but i can tell it is there.Any help or suggestions.
    Thanks to all replies
    Rich

  2. #2
    Join Date
    Oct 2006
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    TALLMADGE,OHIO
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    202

    Default cloudy

    If You Use An Ro A Paper Probably Riped. If A Cone Filter You Might Not Be Using Enough At One Time
    temp leave of sugar due to job

    dont take life too serious, nobody gets out alive anyways

  3. #3
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    Mar 2003
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    BECKLEY, WV (SUGARHOUSE DAWSON, WV)
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    Default

    If the syrup was past 200 after you filtered it, it may have released some more nitre and thus the cloudiness. It will settle out in a few days. Try not to go above 195 when bottling it after filtering.
    Brandon

    2x8 Leader Welded Drop Flue Modified Inferno arch
    2011 Leader 2x5 Steamaway
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  4. #4
    Join Date
    Feb 2007
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    Wilton, CT
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    Default Whats Nitre? (Niter?)

    Is it the cloudy slightly grainy stuff in the syrup I make?

    In years past I generally ignore that cloudy stuff, but then again If there is an easy way to remove why not!

    So - I'm not sure I understand the previously mentioned method of removal... Generally I boil in my Grimm 2x6 till I have a concentrate, then remove in a large pot for finishing in my kitchen... I have a digital thermomenter that beeps when it hits 216, then I'm done!

    So - I guess I'm lost when you mention the 195 degree statement... If I'm already at 216 are you saying let it cool to 195 then filter to remove the nitre?

    I use a coffee filter inside a wiremesh coffee filter... Not sure of the microns removed here...

    Sorry for the long post... I'm really new at this and would love to be able to make a better product even its for personal use!

  5. #5
    Join Date
    Jan 2005
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    Columbiana, Ohio
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    Default

    Sap sipper,
    Sounds like you are a smaller producer that just makes for yourself and maybe to give some away. First I don't think that on the average day 216 deg is hot enough to fet to syrup stage. syrup stage is at about 7 deg above the boiling point of water. Water ussually boils at about 212 but varies due to atmospheric pressure, so 219 would be closer for syrup.
    Yes niter is the gritty stuff in your syrup. Someone you size has a couple of choices for filtering it out. First you could just let is set for a couple weeks and most of it will settle to the bottom, or you could go to you local maple dealer and get some cone type filters. Cone filters come in two parts the main part is ussually wool or cloth, the second is paper. You put the paper filter in side the cloth filter and put the syrup through it as hot as possible. Keep in mind though that the niter won't harm you but it could over time give off and off or stonger flavor that may not be desirable.
    600 taps
    3'x8' Dellair evaporator

  6. #6
    Join Date
    Feb 2007
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    East Montpelier, VT
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    27

    Default

    sipper, if you are drawing off of your evaporator before it tests as syrup then you will still need to bring it to 7 degrees over the boiling point of water for it to be syrup. Then I would think it should be filtered again and canned at a temp of approx 190 degrees. If it is brought back to boiling it can cause more niter to reform. Not sure if you are using a hydrometer, but if not I recommend it as it is the most accurate way to check for syrup and proper density.

    Some people like to make syrup on their evaporator and then hot filter as they draw off the evaporator and others with smaller rigs will get it within a degree or so and then draw and finish off in a smaller pan. Either way to remove the most niter the syrup should be 7 degrees above water boiling temp and proper density when it is filtered and canned at approx 190 degrees
    NEIL

    18x66 LAPIERRE EVAPORATOR, 120 TAPS
    10x20 SUGAR SHACK
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    3 PART TIME SAP HAULERS (KIDS)
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  7. #7
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    Feb 2007
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    Wilton, CT
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    Default Thanks guys

    You bet - small beginner here. I'm finding it really hard to control the burn etc... on my 2x6 pan, so I just do it in the house...

    Thank you guys for the advice... I'll filter once boiled, let cool to 190 then bottle.

    Tx again...

  8. #8
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    BECKLEY, WV (SUGARHOUSE DAWSON, WV)
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    Default

    It is best to run it thru the filters as hot as possible, but what I was referring to was not to reheat it past 190 to 195 after filtering. If you filter it when it is at the correct density, then this won't be a problem.
    Brandon

    2x8 Leader Welded Drop Flue Modified Inferno arch
    2011 Leader 2x5 Steamaway
    Kubota L3400 DT 4x4 Tractor w/ Loader
    720 on gravity pipeline & 30 on buckets
    Lapierre 7" 4 bank filter press
    24x48 sugarhouse
    Deer Run Maple 500 RO for 2015
    WEBSITE: http://s203.photobucket.com/albums/aa160/wvmapler

  9. #9
    Join Date
    Mar 2012
    Location
    Perth
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    223

    Default

    Quote Originally Posted by SapSipper View Post
    You bet - small beginner here. I'm finding it really hard to control the burn etc... on my 2x6 pan, so I just do it in the house...

    Thank you guys for the advice... I'll filter once boiled, let cool to 190 then bottle.

    Tx again...
    When I first started I always finished on a propane burner outside. I would bring the sap to 214 and them transfer to propane.
    Homemade 46 by 26 wood boiler with two polished stainless pans
    Home made sugar shack with Caputo Rooftop
    15 gallon pre-heater tank with a circulating copper pipe stack heater.
    two 45 gallon storage tanks with transfer pumps
    150 taps (buckets)
    Arctic Cat Prowler
    Two big reds with bucket holders to collect the sap

    Good wife to assist me

    Getting sweeter one drop at a time.

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