<html><head><meta http-equiv="content-type" content="text/html; charset=utf-8"></head><body dir="auto">My syrup does the same thing. I took some to the local college chemistry department to have it analyzed. Their response was that different sugars have different size molecules and the heaviest sugar molecules settle to the bottom. <div><br></div><div>That is why the old folks put their syrup in cans. <br><br><div>Leo Beatty</div><div><br>On Nov 9, 2017, at 8:06 AM, John Catoe <<a href="mailto:catoefarms@hotmail.com">catoefarms@hotmail.com</a>> wrote:<br><br></div><blockquote type="cite"><div>
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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<br>
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On Nov 9, 2017, at 8:24 AM, Louis K. Broussard Sr. <<a href="mailto:vetman96@yahoo.com">vetman96@yahoo.com</a>> wrote:<br>
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<div>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. </div>
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