Last year I struggled with keeping my press warm during the day and would always have to heat my syrup up to around 200 or higher to keep the syrup in my bottler from dripping in temp.
So I came up with an idea this year and so far it’s been working quite well.
I put a tee and a ball valve on the bottler before the spout. And am able to constantly recirc the syrup in the canner through the press. Sometimes I just run it for 5 minutes and sometimes it runs for 20 minutes. Kind of think about it when I have time in between firing and other things.
It really makes the syrup shine Crystal clear.
Was just curious about if anybody else does this ?
I got to thinking that since the syrup is constantly being pushed though filter aid and whatever has been filtered out of the syrup. Is that a bad thing ? Could it pick up some off flavours in the process ?
I Havnt noticed any yet. But just wanted to see what everyone else thinks about it.
Keeps my filter press warm all day though. So it’s solved one problem.