Syrup Clarity

Uploaded by uvmext on 02/24/2022

Tags: maple  

Attachments: 29275568080_8a8da6562f_c.jpg (73KB) Syrup Clarity.srt (3KB)

Syrup clarity is one of the four basics of grading. Syrup that come right off the evaporator is cloudy. Most of the cloudiness found in unfiltered syrup is naturally occurring minerals such as calcium also known as sugar sand or niter. Syrup clarity is a reflection of how well this cloudiness has been removed during filtering. Filtering through felt filters uses gravity, and while not as effective as pressure filtering, it can produce acceptable results. Most sugar makers with more than a hundred or so taps will use pressure filters to speed up the process. If using gravity filtering methods, remember that damaged cloth filters can allow unfiltered syrup to pass. Avoid twisting or wringing the fabric when rinsing. More sugar sand can be formed while canning. Avoid this by keeping filtered syrup between 180-200F when canning and not keeping syrup hot longer than necessary. Sometimes sugar sand is too fine to be caught in either a cloth filter or filter press. The result is syrup with a slight haze. Regulations require that packaged syrup is "practically clear". Although syrup filtered through cloth may not have the polish of pressure filtered syrup, if done correctly, it will be acceptable.