[Syrupmakers] crystallization

[Tobby Taylor]

I cook my sugarcane juice in a kettle and I use a hydrometer to measure the thickness.  I cook my juice down to a specific gravity of 35 to 36.  I tested syrup several years ago.  As I cooked it down, I pull syrup off at different specific gravities.   I found out that 34 and below will not turn to sugar.  Syrup cooked to 34 or less is too thin for me.   35 will start to sugar after about 2 years and 36 will sugar a small amount within a year.   35 to 36 has just enough thickness for me to call it syrup.  37 and higher make a good thick syrup but it sugars at the drop of a hat.   The bottom line to this is, the thicker the syrup, the more it will sugar.  

Tobby Taylor
Morton, Mississippi 


> On Mar 19, 2016, at 9:25 PM, Ken Reitsma <Reit8472 at sw.rr.com> wrote:
> 
> Glen.. What do you mean when you say " let fall to bottom of pot" ? 
> Ken
> 
> Sent from my iPhone
> 
>> On Mar 19, 2016, at 8:10 PM, Glenn Johnson <gjohn46 at yahoo.com> wrote:
>> 
>> I have some syrup that is over 3 years old with very little crystallization. I cook the syrup to 226 kill heat let fall to bottom of pot and put in hot jars. This has worked good for me.
>> 
>> 
>> On Saturday, March 19, 2016 9:26 AM, Stanley Hildebrand <stan at sandhillfarm.org> wrote:
>> 
>> 
>> I have been making sorghum syrup for 35 years; my biggest challenge is crystallization - when i put sell the product to grocery stores.
>> anyone have any experience/knowledge about using products - eg, citric acid to decrease crystalliztion?
>> I have tried using invertase - and not found it effective. Maybe i did not do it right??
>> stan
>> 
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