Sap Filtration

[KenWP]

Up here people also used to put formaldyhyde in the milk so that it didn't spoil and they didn't have to scald it either. The whole house used to have ulcers also they tell me. I wonder just how many old wives tales were just tales.

[Fred Henderson]

There is still an old sugar maker around here that use cream to clean in syrup.

[DrTimPerkins]

Originally Posted by Fred Henderson

There is still an old sugar maker around here that use cream to clean in syrup.

Different thing. Cream was sometimes added to syrup to clarify it. Some impurities are fat soluble. Cream would added to syrup, the mixture brought to a boil, then the crud skimmed off the top. Other similar methods accomplished the same thing.

Tim P.
UVM PMRC

[Beweller]

If you haven't done so, check "Exploration of the Melagenome of Sap Microflora..." at

http://www.centreacer.qc.ca/propos/E...20projects.pdf

[red maples]

But if you add cream to the syrup is it no longer considered pure?? I don't think it could be "Parve" ( if I am using that term correctly)

Good thread.

SO basically some of the bottom lines are
boil as soon as possible.
keep things covered to keep dust and foreign items out.
keep everything clean
try your best keep a constant fire with wood.
and change your filters everday.

One thing I was thinking about is, when your shutting down, the air is still heavy and more dense with the level of humidity and the added arroma of smoke. So, if you don't cover your pans while the sugar house and evap. are cooling down then have syrup and sap exposed in the pans may absorb some of the those aromas in your sugar house correct. Although it may be minute as you boil those "additives" are condensed.

One thing I feel is important is keeping your sap as cool as possible. there is such a thing called the "temperature danger zone". which is between 40F and 140F I think it reciently changed to 41F and 135F this is the best temperature for bacteria to grow. I know it is difficult with out proper equipment to regulate the temp. of your sap. I think I could go on and on here on the sanitation issue.

[KenWP]

The word Parve is a cojugant of parvenir which means to acheive or reach one goals. The word for pure is purer. One has to remember that cream in syrup would not be kosher either. Would be fine for most people but not everybody.

[red maples]

I don't mind the cream. hey if it works right! although I belive it would be a bit expensive.

[DrTimPerkins]

Originally Posted by red maples

But if you add cream to the syrup is it no longer considered pure??

Cream, milk, bacon fat or other animal based oils, balsam brush, etc. are no longer considered acceptable defoamers in many cases due to off-flavors, allergen and kosher/halal concerns. Not to say that a few don't still use it here and there, but fortunately it is becoming far less common.

Tim P.
UVM PMRC

[ibby458]

I had an old sugarmaker ask me to reboil and filter some grade C he had kicking around for 8 years. Since I was borrowing his evaporator, it was kinda hard to say no. I filled the back pan and feed tank with water, and closed off the front pan. We put the syrup (and I use the term loosely) in the front pan and brought it to a low boil. He added a pint of cream, and it instantly boiled up in a big foamy mess. (Which didn't make sense until you consider the syrup was 7+ degrees above the boiling point of the water in the cream)

I dumped in a couple gallons of cold sap, and skimmed like crazy until all the scum and foam was gone. I chased it out with water after it reached syrup again, but I STILL couldn't filter it. My cones plugged instantly. Ended up settling it for a week, and draining off the crud. The buyer gave full price for it, but he sure made a funny face when he tasted it! (I did tell him how old it was and what we had done to it.) It had been in a sealed 15 gallon drum. I think it would have been better to just pour off the syrup, skim out any mold and sell it that way.