[Syrupmakers] White sediment in sugar cane syrup

[Welcome Home Farm]

If I recall, an experienced syrupmaker once told me that he adds lemon juice
to prevent this.  Not much, and I have no idea of the ratio, but that is
what he did.  He is a multi-generational syrupmaker and it was a pretty big
family secret until he shared it at the annual syrupmakers meeting.
 
Missy
 
Melissa L. Bolen
 
John 13: 14-15
 
From: Syrupmakers [mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of
BenNet Personal
Sent: Saturday, April 02, 2016 5:17 PM
To: syrupmakers at syrupmakers.net
Subject: [Syrupmakers] White sediment in sugar cane syrup
 
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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