[Syrupmakers] White sediment in sugar cane syrup

[BenNet Personal]

I filter the juice through fine screen filters before placing in the kettle.
Skimmed immaculately while cooking and the finished syrup filtered through as many layers of fine cheese cloth as the syrup will go through before bottling.  Not sure what you consider “filtered well”.



I am open to any suggestions as to how I might filter it better.  I’ve looked at maple syrup filters ... and tried a couple, but the cane syrup will flow through them hardly at all. Any suggestions?

In your cane syrup ... do you not ever have this “niter” settle out?




Thanks for your assistance 

Ben & Dianne Parrish
Lake Church Rd
Metter, GA 30439
ben at benparrish.net

“Parrish’s Old Time Sugar Cane Syrup”

 

From: Syrupmakers [mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Douglas Gifford
Sent: Sunday, April 03, 2016 5:04 PM
To: A list for sorghum and cane syrupmakers
Subject: Re: [Syrupmakers] White sediment in sugar cane syrup

 

Are you filtering it well?



Sent from my Samsung Galaxy smartphone.



-------- Original message --------
From: David Lewis <David.Lewis at expressjet.com> 
Date:04/03/2016 10:26 AM (GMT-06:00) 
To: A list for sorghum and cane syrupmakers <syrupmakers at syrupmakers.net> 
Cc: 
Subject: Re: [Syrupmakers] White sediment in sugar cane syrup 

I have heard that too much nitrogen in the fertilizer might be the cause

 

David L. Lewis

 

From: Syrupmakers [mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of john catoe
Sent: Sunday, April 03, 2016 10:10 AM
To: A list for sorghum and cane syrupmakers
Subject: Re: [Syrupmakers] White sediment in sugar cane syrup

 

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:

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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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