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

[Bo Hinch]

This is a good source to start .


http://okhardwarestore.com/index.php?main_page=index&cPath=18&sort=20a&page=1

On Sat, Nov 11, 2017 at 8:44 AM, Sw.rr.com <reit8472 at sw.rr.com> wrote:

> We stopped making syrup several years back but we got a lot of our
> supplies from maple syrup equipment suppliers. You'd have to do a google
> search online. I don't remember the name.
>
> Sent from my iPhone
>
> On Nov 11, 2017, at 8:34 AM, Louis K. Broussard Sr. <vetman96 at yahoo.com>
> wrote:
>
> Thanks for the information.  I never thought about letting the juice
> settle overnight.  I will be grinding the second weekend of December so I
> think it will be cold and won't have to ice the juice.  Where can I buy a
> hydrometer for measuring the viscosity.  What is the measurement I must
> attain.  I have been using my eye on the dipper as the syrup drips off as I
> am cooking.  Any suggestions would be appreciated.
>
> On Thursday, November 9, 2017, 8:06:50 AM CST, 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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