Coffee maker filtering unit

[Slatebelt*Pa*Tapper]

Ok, Ive had it up before and it got removed.
But, anyway
Mabe somebody can give a good plan for useing an building an older type coffee maker as a filtering unit.

I would like to make one somehow??
Any suggestions will help?? 8)

*********************

Chuck

[Al]

Just picked up a 60 cup coffee maker the other day. Take out the guts and your ready to go. I use a cone filter with paper filters inside with a couple of clamps around the side to hold the filters up. Works great!! When I'm ready to bottle I turn it on for about 10 minutes the the syrup is ready. Easiest thing I've done so far.
Take care

[Salmoneye]

Al has it...If you don't have clamps, use new, clean clothespins...I use 3-4 around the rim with a couple-three 'prefilters' inside of a synthetic cone and draw off directly into the coffee urn...

It really is the cheapest most amazing piece of equipment...

[MaineMapleDave]

A new one to me, but I like it.

So, my assumption is that you finish the syrup to proper density prior to putting it in the coffee urn, then just use the urn to heat it up to temperature for botting or jugging.

Is that really all there is to it?

{Running off to check prices on stainless steel coffee urns............}

[Al]

That's it!!! Look around you can find second hand ones pretty cheap. Mine holds about 2 1/2 gallons of syrup.
Take care

[Salmoneye]

If you finish to where you want it and then filter it into the urn (or 'refilter' into the urn), it will basically do the rest...

I set my cycle to run and it will bring the whole urn up to 190 in about 10 minutes...Maybe a bit more depending on initial temp...

[newguy]

coffee urn sounds like a great idea. Last year, my wife and I lost a whole batch we finished on the stove. When we poured it into the filter, for a last filter before bottling, the syrup would not go through! When we dumped it back from the filter to the sauce pan, it was of course filled with ashes, etc. that was inside the filter. Ended up down the drain. Big loss for a small operation. Wasn't sure why it got clogged. Was I not supposed to use the same filter for post backyard boildown AND stove inside finishing?? :?

[WESTVIRGINIAMAPLER]

Either your syrup was not hot enough or the filter was clogged. One thing to remember is that the syrup needs to be boiling or close to it to go through the filter. The hotter it gets, the thinner it is and the colder, the thicker. Also, it was likely your filter was clogged from the first filtering due to sugar sand, dirt and ash from you boil.

If it happens again, clean the filter and get the syrup really hot and it will go through with little effort.

[MaineMapleDave]

'kay, I don't want to miss anything here. I tested my coffee urn last night, and the water temperature only got up to about 170, starting with 40-ish degree tap water.

So, my thinking is: bring the syrup up to a boil, re-filter it hot into the coffee urn, turn the urn on, and let it keep the syrup hot. My assumption is that the combination of heating element and boiling syrup will keep it at or above 180.

Is it really that easy?

Yes, it has been ages since my last post, but the snow on the ground is re-igniting the maple fever.

[syrupmaker]

Kinda funny ain't it. Most people associate snow with Chistmas,sledding and the new year! Not us maple freaks though. We're thinking cold,snowpack,And how high the tap holees will be come end of the season?

Rick