[Syrupmakers] Diatomaceous Earth?

[Scott]

After stripping and cutting the cane I lean it up against “clothes lines“ for about 5 to 8 days. It seems to help with starch and seems to help it cook clean.


If only I could keep the aphids from destroying my crop.

Scott

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On Oct 13, 2018, at 7:22 PM, Glenn Johnson <gjohn46 at yahoo.com<mailto:gjohn46 at yahoo.com>> wrote:

Cane here in south Al. lying on ground after Micheal came by

On Saturday, October 13, 2018, 5:27:53 PM CDT, Paul Lefebvre <paullefebvre at hotmail.com<mailto:paullefebvre at hotmail.com>> wrote:



Very interesting Gail!  I did a quick search, but couldn’t find any reference to using baking soda to help separation.  That doesn’t mean that your wrong though....anyone else have info on baking soda?



Keith: I’m not quite sure what you mean by the rising of the juice.  Could you expand?  If the addition of lime makes a thicker foam, which helps the separation process, then I would imagine that the baking soda addition might work in the same way, since baking soda does cause the boiling juice to foam.  How do you neutralize the alkalinity of the lime?



Does anyone else have any other secrets/techniques to help in separation?



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________________________________
From: Syrupmakers <syrupmakers-bounces at syrupmakers.net<mailto:syrupmakers-bounces at syrupmakers.net>> on behalf of Keith Evans <dr.ofsheetrock at gmail.com<mailto:dr.ofsheetrock at gmail.com>>
Sent: Saturday, October 13, 2018 9:50:15 AM
To: A list for sorghum and cane syrupmakers
Subject: Re: [Syrupmakers] Diatomaceous Earth?

I too have heard of the use of baking soda and water added to the juice to make it rise in the kettle, if it falls. By "it" , I mean the juice when it rises. Haven't heard of baking soda being used for separation. I'm in South East Alabama.

On Sat, Oct 13, 2018, 11:44 AM tenacity at fidnet.com<mailto:tenacity at fidnet.com> <tenacity at fidnet.com<mailto:tenacity at fidnet.com>> wrote:

 Here in the midwest I have heard of using baking soda to bring the "debris" to the top quickly. I have not tried this myself. but understand it is used by some Amish regularly. Anyone tried using it? And in what quantity for what size pan? We have both a 100 gallon and a 30 gallon batch pan. Would love to hear any experiences.



Gail in Missouri



-----Original Message-----
From: "Paul Lefebvre" <paullefebvre at hotmail.com<mailto:paullefebvre at hotmail.com>>
Sent: Saturday, October 13, 2018 10:20am
To: "A list for sorghum and cane syrupmakers" <syrupmakers at syrupmakers.net<mailto:syrupmakers at syrupmakers.net>>
Subject: Re: [Syrupmakers] Diatomaceous Earth?


Thanks for the reply Keith,



    Here in Canada, pickling lime is banned as a food additive, so it’s nearly impossible to get.  ☹



Paul



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________________________________
From: Syrupmakers <syrupmakers-bounces at syrupmakers.net<mailto:syrupmakers-bounces at syrupmakers.net>> on behalf of Keith Evans <dr.ofsheetrock at gmail.com<mailto: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<mailto: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<https://www.youtube.com/watch?v=hV6ztHccDy0> 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



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