[Syrupmakers] I have cooked cane juice two years now and each time I get settling at the bottom of my sealed and cooled jars.

[Leo Beatty]

My syrup does the same thing. I took some to the local college chemistry department to have it analyzed. Their response was that different sugars have different size molecules and the heaviest sugar molecules settle to the bottom. 

That is why the old folks put their syrup in cans. 

Leo Beatty

> On Nov 9, 2017, at 8:06 AM, John Catoe <catoefarms at hotmail.com> wrote:
> 
> We settle our juice overnite and strain it, use bottles of ice to keep it cool, we fire hard as we can till it’s almost syrup. We also strain the hot syrup and settle it and bottle cold. Works for us
> 
> Sent from my iPhone
> 
> On Nov 9, 2017, at 8:24 AM, Louis K. Broussard Sr. <vetman96 at yahoo.com> wrote:
> 
>> Am I cutting the cane too long as someone suggested?  I skim all the way through the cooking.  I start the fire low at first and build it up after a time.  I strain the juice through a fine mesh.  Any suggestions would be appreciated.  
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