[Syrupmakers] White sediment in sugar cane syrup

[john catoe]

My 2 cents worth, is to settle the syrup in another container and then bottle it. Blizzard Branch

Sent from my iPad

> On Apr 2, 2016, at 6:16 PM, BenNet Personal <ben at benparrish.net> wrote:
> 
> <image001.gif>
> 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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