[Syrupmakers] White sediment in sugar cane syrup

[BenNet Personal]

I've been growing sugarcane and making syrup now for 3 years.

 

I have a question for anyone that has experienced the same situation as I.
After cooking the syrup and bottling it, it is a beautiful clear golden
reddish liquid. After the bottled syrup cools, in a few days, there appears
a whitish sediment in the bottom of the bottles.  It looks quite unsightly
to anyone purchasing the syrup and is noticeable, since the syrup is so
clear.  I have read online in maple syrup production it is called niter...
and was told that it is the minerals settling out of the syrup.

 

I have talked to an elderly gentleman nearby and he has experienced the same
thing in his syrup, but has no idea as to what causes this.

 

My question is this:  Surely someone else besides me has had this happen to
their syrup productio.  If so, please advise me if there is anything I can
do to eliminate it.

 

Any help in this matter would be greatly appreciated.

 

Ben & Dianne Parrish

Lake Church Rd

Metter, GA 30439

ben at benparrish.net

On FaceBook:  "Parrish's Old Time Sugar Cane Syrup"

 

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