I'm a backyard (2-4 gallon/year) maple syrup maker. Each year, I get a soft flocculent precipitate when the syrup cools, something like "sugar sand" of niter, but fluffier. If I re-heat the syrup, the precipitate dissolves, then comes back out when the syrup cools. It plugs most filters almost immediately, including the commercial syrup filters. Eventually I can remove it, but it takes several filterings and lots of time. I heard once that you can use milk to coagulate sediment in maple syrup, but I'm hesitant to try it. Anybody else know of this?
2007-03-26
06:51:15
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4 answers
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asked by
Gary
1