[Syrupmakers] crystallization

[Kirk Palis]

I would assume he means that he cooks the syrup until it "falls."  As it is cooking, as you know it will be up to a certain level in the pot, then all of a sudden, it falls.  By falling, means it suddenly drops in volume.  KDP

      From: Ken Reitsma <Reit8472 at sw.rr.com>
 To: Glenn Johnson <gjohn46 at yahoo.com>; A list for sorghum and cane syrupmakers <syrupmakers at syrupmakers.net> 
 Sent: Saturday, March 19, 2016 10:25 PM
 Subject: Re: [Syrupmakers] crystallization
   
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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