[Syrupmakers] Diatomaceous Earth?

[cfaggert at gmail.com]

I ordered a filter press from smoky lake maple last year, and will try in out in the next few weeks.  It uses DTE to create the filter cake that the syrup is run through.  Will keep everyone posted.

Sent from my iPhone

> On Oct 13, 2018, at 10:20 AM, Paul Lefebvre <paullefebvre at hotmail.com> wrote:
> 
> Thanks for the reply Keith,
>  
>     Here in Canada, pickling lime is banned as a food additive, so it’s nearly impossible to get.  ☹
>  
> Paul
>  
> Sent from Mail for Windows 10
>  
> From: Syrupmakers <syrupmakers-bounces at syrupmakers.net> on behalf of Keith Evans <dr.ofsheetrock at gmail.com>
> Sent: Saturday, October 13, 2018 8:04:11 AM
> To: A list for sorghum and cane syrupmakers
> Subject: Re: [Syrupmakers] Diatomaceous Earth? 
>  
> I've never used DE , but I use a pickeling lime at around 160° to help with separation. It causes a bigger foam (crust) for particles to get trapped in, therefore being able to remove those fine particles easier.
> 
>> On Thu, Oct 11, 2018, 12:57 PM Paul Lefebvre <paullefebvre at hotmail.com> wrote:
>> Hi All,
>>  
>>    I was wondering if anyone on this list uses Diatomaceous Earth in their production of syrup.  Maasdam Sorghum Mill briefly mentions the addition of Diatomaceous Earth in this video at around 6:00 to help remove particles, but doesn’t go into the exact specifics for using it, and was hoping I could get some feedback from anyone out there who knows more.
>>  
>> Cheers,
>>  
>> Paul
>>  
>> Sent from Mail for Windows 10
>>  
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