Tell me YOUR filtering process

[raptorfan85]

If there is one thing I have learned so far on my 2 year maple journey, it is that everyone has a different filtering process. From cone filters to filter presses to coffee filters... I have also learned that many people have excellent tricks and tips that they have figured out on there own and by trial and error.

What I would like is to see if I can get some people to tell me their individual filtering process. How many times do you filter? What do you use? What tips and tricks have you learned along the way? I do not care if you gravity filter, use a press, or decant your syrup, just looking to see what everyone is doing and maybe learn some things in the process.

Myself, I batch boil. My finished batches are around 1 to 2 gallons. I take the nearup off the evap. And run it through a clean piece of cotton just to catch 90 percent of the crud. I then finish it on my stove with a hydrometer. After finishing I put it right through a flat filter in a fryer basket that fits ontop of a large stock pot. I then take a temp reading and if still hot enough it goes right into the bottles. I bottle in glass, sometimes it comes out clear, sometimes a little niter. I do not sell it so I am not worried about the little niter I get, but always looking to improve!

[wnybassman]

When I was filtering 1 to 4 gallons at a crack the 30 cup coffee urn was my best friend. I even did a marathon 10 gallon batch one night I remember. The best part of that system was having a spigot to bottle from for the first time. Before that it was a ladle and a funnel for me, so having a spigot was huge! Now I bottle 5 to 10 gallons at a time on average and have upgraded to a Smoky Lake steam filter/bottler. That works pretty well, still a little slow for syrup going through the filters. Generally I have a lot going on in the shack at that time so waiting for it to go through is not an issue, plus the steam keeps my syrup temp right at 192º so no worries there. I use all five prefilters as well as the heavy one. Generally I only have to pull one or two prefilters during a 6 to 8 gallon batch.

I have my eyes on possibly upgrading to a small press, but after buying an RO a couple weeks ago my upgrade budget is kinda shot for this year.

[Ghs57]

I started out with a flat filter in the fryer basket. Actually, I think a had my best results with that setup. I then went to a cone filter in a home made 5 gal bucket holder. Not as good. I also started rough filtering at draw off from the evaporator through pre-filters. That captures a ton of sediment. I have been finishing/bottling indoors with a stockpot. Then I got a used coffee urn type thing with a spigot for bottling. That's better than pouring from a stockpot. Since I sell, I'm not crazy about fiber filtering. It seems very hard to get crystal clear syrup like I did in the early days. Of course, the last few seasons have not been like the old days. We have already had 70 degree weather this year.

My plan this year is to go the steam filter/bottler route. I'm stockpiling my unfiltered syrup in 5 gal buckets until I can buy one. This will help with both the filtering and bottling process, and the operation will start and finish in the shack.

[raptorfan85]

When I was filtering 1 to 4 gallons at a crack the 30 cup coffee urn was my best friend. I even did a marathon 10 gallon batch one night I remember. The best part of that system was having a spigot to bottle from for the first time. Before that it was a ladle and a funnel for me, so having a spigot was huge! Now I bottle 5 to 10 gallons at a time on average and have upgraded to a Smoky Lake steam filter/bottler. That works pretty well, still a little slow for syrup going through the filters. Generally I have a lot going on in the shack at that time so waiting for it to go through is not an issue, plus the steam keeps my syrup temp right at 192º so no worries there. I use all five prefilters as well as the heavy one. Generally I only have to pull one or two prefilters during a 6 to 8 gallon batch.

I have my eyes on possibly upgrading to a small press, but after buying an RO a couple weeks ago my upgrade budget is kinda shot for this year.

I think the coffee urn is the next step for me as well. I was thinking about buying a weldless spout for the stock pot like this one https://www.amazon.com/dp/B071GKPB6B...a-350797303583

Kinda funny when the idea of bottling from a spout and not a laddle gets you excited! I would love a steam bottler but its not in the budget for a while. Congrats on the new RO. Cant wait to get one at some point.

[raptorfan85]

I started out with a flat filter in the fryer basket. Actually, I think a had my best results with that setup. I then went to a cone filter in a home made 5 gal bucket holder. Not as good. I also started rough filtering at draw off from the evaporator through pre-filters. That captures a ton of sediment. I have been finishing/bottling indoors with a stockpot. Then I got a used coffee urn type thing with a spigot for bottling. That's better than pouring from a stockpot. Since I sell, I'm not crazy about fiber filtering. It seems very hard to get crystal clear syrup like it did in the early days. Of course, the last few seasons have not been like the old days. We have already had 70 degree weather this year.

My plan this year is to go the steam filter/bottler route. I'm stockpiling my unfiltered syrup in 5 gal buckets until I can buy one. This will help with both the filtering and bottling process, and the operation will start and finish in the shack.

Do you put the unfiltered syrup into the buckets while its still hot? I contemplated doing this and filtering/bottling bigger batches but was worried about putting hot syrup into the plastic. My dream is to start and finish in the shack. Its getting to the point that finishing in the house fills it with steam and the wife gets angry...

[fisheatingbagel]

I think you're fine putting hot syrup in the buckets. Just be sure to use food grade buckets. Lowes sells food grade 5 gallon buckets for pretty cheap.

[Tweegs]

We draw off the evaporator directly into a cone filter.
I made a stand to hold the filter and pail out of some ½” copper and a few elbows and Tee’s.

Important to keep the syrup hot when using the cones and keeping the filters close to the evaporator helps to some degree.

Once the pail is full, we transfer it to a tote.
Back in the kitchen, we’ll heat and run it through another flat filter prior to bottling or bulk packing.

Every time you heat syrup, you have the potential to release niter. When we crack open bulk packed syrup we’ll filter it again prior to bottling.

We do lose a little syrup every time we filter, but we see very little niter settle out in our glass-packed retail containers (hard to avoid completely without a press).
It’s a trade-off that we accept.

[Ghs57]

Do you put the unfiltered syrup into the buckets while its still hot? I contemplated doing this and filtering/bottling bigger batches but was worried about putting hot syrup into the plastic. My dream is to start and finish in the shack. Its getting to the point that finishing in the house fills it with steam and the wife gets angry...

No, it's generally not hot. Maybe warm. Everything is food grade. It's also stored at the ambient outside temperature, which is fine for now. This will be for the short term. Bottling will begin in a week or two, either the old way or with the new steam filter/bottler.

Got to get moving. Sap inflowing already today.

[fishnhunts.on]

I've struggled with filtering as well and am also interested to learn how other people are doing it. I also bottle in small batches usually 2-3 gallons at a time. I don't sell my syrup but I do give most of it away so although the niter doesn't bother me at all I do try to get it all out.
This is my process:
From my collection tank I pump the raw sap into my storage tank. I use the light paper woven cone filters ahead of my pump to filter the sap. I then filter the raw sap from my collection tank again before it goes into my pan with the same type of filter. When the syrup is near completion I pour it off hot through the same type filter and also through the heavier felt fabric cone filter into a stainless steel 30 quart gumbo pot(?) with a spigot. From there it comes into the shop and the pot is placed on my woodstove and kept hot for bottling. I have a stainless steel funnel I line with the felt cone filter and then on top of the felt filter I line it with many layers of cheese cloth then pour away.
It sounds like quite a process but goes pretty smooth really and I very rarely get niter and my syrup is crystal clear.

All that being said I purchased a filter press this year (not here yet...Grrr) and hope to stream line the process even more.

[flyzone13]

When I first started I used a basket and a flat filter but as I grew I quickly realized that I needed to upgrade. I have been using the cone filter for some time now. I filter right off my Evaporator and then again when it goes into my bottler. I have a tendency to play around with new things so this year I have been concentrating on the vacuum style of filtering, I have not yet built one but I have been doing a lot of reading. I think that I will build that for next year as well as an R.O.