Loren Adirondac Case guy a question

JOCCO · Nov 28, 2015

Hi I understand you do maple syrup, question for you. What will cause lumps/hardened crystals in the bottled syrup? These are large taking up 20% of the bottle. It was supposed to be filtered (not through a press) any ideas, over heated, not filtered enough?? thanks

Adirondack case guy · Nov 28, 2015

The sugar is crystilizing in the bottom of the container. It has nothing to do with filtering. If you can get it out, just heat it up in the mycrowave and it will turn back to liquid. Syrup that is boiled down a bit too much is more prone to crystilizing if not used in a reasonable time period.
If the stuff in the bottom is gritty like really fine sand or buffung compound, it wasn't filtered to take the sugarsand out. Sugarsand is calcium that is suspended in the sap as it flows up the tree. When boiled down to syrup, the calcium turns back to a solid, and has to be filtered before canning
Loren

Loren Adirondac Case guy a question

JOCCO

Well-known Member

Adirondack case guy

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