[Syrupmakers] Diatomaceous Earth?

Sun Oct 14 09:45:15 CDT 2018

It was taught to me from someone who did syrup for 70 years. It is only common amount small growers because of labor intensity.

Scott

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On Oct 14, 2018, at 10:39 AM, Paul Lefebvre <paullefebvre at hotmail.com<mailto:paullefebvre at hotmail.com>> wrote:

Hi Ivan,

  Thank you very much for such a detailed and well written reply regarding the DE, and suggesting vacuum evaporation.  I haven’t heard of thin film evaporation, so I have some reading to do now!  Sounds like you had quite a sophisticated operation.

As far as letting the cut stalks “rest” before pressing – how common is this practice?  I’ve heard of people doing it before, but am sure I’ve read papers in the past that found this practice reduced sugar levels due to bacteria, which lead me to believe it wasn’t the best practice.

Paul

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________________________________
From: Syrupmakers <syrupmakers-bounces at syrupmakers.net<mailto:syrupmakers-bounces at syrupmakers.net>> on behalf of ieck at ckt.net<mailto:ieck at ckt.net> <ieck at ckt.net<mailto:ieck at ckt.net>>
Sent: Saturday, October 13, 2018 9:15:03 PM
To: A list for sorghum and cane syrupmakers
Subject: Re: [Syrupmakers] Diatomaceous Earth?

Hello Paul,
 I have not read how others have responded to your question so if I am
repeating please forgive.
 We have used literally tons of diatomaceous earth and it should be viewed
as simply a filtering aid. In short, we would  preheat and pre-skim 1200
gallons of juice.  Just after this skimming process was done, we would
thoroughly mix 50 pounds of diatomite and keep it suspended in the juice
while we were pumping it through a pressure leaf filter.  This filtering
process left very little skimming to do on our evaporator pans.
 Toward the end of our sorghum making career, we were using a thin film
evaporation process coupled with finishing the product under 21 inches of
vacuum.
 You will find that the better you clean your juice and the faster you can
get it to 80 brix and then cooled to  160° or less, the lighter your
sorghum will be.  The longer your syrup stays at a temperature over 160°
the more it will caramelize. This caramelization will add color and
stronger flavors. This is why we used “thin film” and vacuum in our
process.
  I would caution against the use of any base or acid additives.  If your
green juice becomes acidic it will produce a lighter syrup but not
always a desirable flavor. If you add some form of alkaline, you will
find that it will actually produce a darker syrup.

Pleasant regards,
Ivan

 Very interesting Gail!  I did a quick search, but couldnâ€™t find any
> reference to using baking soda to help separation.  That doesnâ€™t mean
> that your wrong though....anyone else have info on baking soda?
>
> Keith: Iâ€™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?
>
> Sent from Mail<https://go.microsoft.com/fwlink/?LinkId=550986> for Windows
> 10
>
>
> ________________________________
> 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><mailto:tenacity at fidnet.com>
> <tenacity at fidnet.com<mailto: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><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><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 itâ€™s
> nearly impossible to get.  â˜¹
>
> Paul
>
> Sent from Mail<https://go.microsoft.com/fwlink/?LinkId=550986> for Windows
> 10
>
> ________________________________
> From: Syrupmakers
> <syrupmakers-bounces at syrupmakers.net<mailto: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><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 160Â° 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><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 doesnâ€™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<https://go.microsoft.com/fwlink/?LinkId=550986> for Windows
> 10
>
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