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

[John Catoe]

We get ours off the internet, we usually cook down about 34. One more thing we do is add invertase enzyme while cooking to keep the syrup from turning to sugar. John 843-339-1115

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On Nov 11, 2017, at 9:34 AM, Louis K. Broussard Sr. <vetman96 at yahoo.com<mailto: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<mailto: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

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On Nov 9, 2017, at 8:24 AM, Louis K. Broussard Sr. <vetman96 at yahoo.com<mailto: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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