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 · 4 answers · asked by Gary 1 in Food & Drink ➔ Other - Food & Drink
I regret I'm not familiar with that process.
2007-03-27 04:10:56 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I neve heard of that before. Sorry.
2007-03-31 09:30:12 · answer #2 · answered by Roxas of Organization 13 7 · 0⤊ 0⤋
Sorry.. I've never heard of that.
2007-04-03 10:51:38 · answer #3 · answered by Samantha 4 · 0⤊ 0⤋
what what what...
2007-04-02 22:57:49 · answer #4 · answered by bennyboy 1 · 0⤊ 0⤋