1 00:00:01,820 --> 00:00:04,110 - [Mark] This is Mark Isselhardt, maple specialist 2 00:00:04,110 --> 00:00:06,610 with University of Vermont Extension. 3 00:00:06,610 --> 00:00:08,407 This is a "Vermont Maple Minute". 4 00:00:09,820 --> 00:00:11,940 Syrup clarity is one of the four basics 5 00:00:11,940 --> 00:00:13,583 of grading pure maple syrup. 6 00:00:14,490 --> 00:00:17,760 Syrup that comes right off the evaporator is cloudy. 7 00:00:17,760 --> 00:00:20,520 Most of the cloudiness found in unfiltered syrup 8 00:00:20,520 --> 00:00:23,440 is a naturally occurring mineral, such as calcium, 9 00:00:23,440 --> 00:00:25,703 also known as sugar sand, or nitre. 10 00:00:26,930 --> 00:00:28,620 Syrup clarity is a reflection 11 00:00:28,620 --> 00:00:30,870 of how well this cloudiness has been removed 12 00:00:30,870 --> 00:00:31,803 during filtering. 13 00:00:33,040 --> 00:00:36,290 Filtering through felt filters uses gravity. 14 00:00:36,290 --> 00:00:38,570 While not as effective as pressure filtering, 15 00:00:38,570 --> 00:00:41,033 it can produce acceptable results. 16 00:00:42,190 --> 00:00:45,300 Most sugar makers with more than a hundred or so taps 17 00:00:45,300 --> 00:00:48,313 will use pressure filters to speed up the process. 18 00:00:49,650 --> 00:00:51,970 If using gravity filtering methods, 19 00:00:51,970 --> 00:00:54,000 remember that damaged cloth filters 20 00:00:54,000 --> 00:00:57,050 can allow unfiltered syrup to pass. 21 00:00:57,050 --> 00:01:00,223 Avoid twisting or wringing the fabric when rinsing. 22 00:01:01,450 --> 00:01:05,023 Always carefully rinse your filters before use. 23 00:01:06,810 --> 00:01:10,170 More sugar sand can be formed when canning. 24 00:01:10,170 --> 00:01:13,100 Avoid this by keeping filtered syrup 25 00:01:13,100 --> 00:01:17,120 between 180 and 200 degrees Fahrenheit when canning, 26 00:01:17,120 --> 00:01:20,133 and not keeping syrup hot longer than necessary. 27 00:01:21,750 --> 00:01:24,660 Sometimes sugar sand is too fine to be caught 28 00:01:24,660 --> 00:01:27,143 in either a cloth or a filter press. 29 00:01:28,410 --> 00:01:31,123 The result is syrup with a slight haze. 30 00:01:32,550 --> 00:01:34,920 Regulations require that packaged syrup 31 00:01:34,920 --> 00:01:36,453 is practically clear. 32 00:01:37,600 --> 00:01:39,420 Although syrup filtered through cloth 33 00:01:39,420 --> 00:01:42,620 may not have the polish of pressure filtered syrup, 34 00:01:42,620 --> 00:01:45,343 if done correctly, it will be acceptable.