Hi Rob! This is exactly how my grandfather used to do this! He ran it through a clean sheet when he poured off from the stove, then he would finish inside in an older very large pot. He always let it settle out just like this. He also used to keep the "settlings" and use them as sweetener in oatmeal, homemade bread, etc. Always something that the grit wouldn't be noticed, but that way we had no waste. -Tim
@RobertViani
Жыл бұрын
Hey Tim. That’s cool to hear. For a smaller producer like me it’s really is a great way to make syrup.
@devmeistersuperprecision4155
Жыл бұрын
I was wondering about that. The niter is actually a “calcium” type salt that does not dissolve in syrup. If the density goes above 69 you will also get some sugar dropping out. The finicky consumer wants it clear. But like unfiltered honey, the unfiltered syrup may also be a more natural choice. The amount of niter never bothered me that much.
@RobertViani
Жыл бұрын
I agree. As long as there’s not too much niter cloudy or clear doesn’t matter to us. Like Tim from @ElmdorfAcres commented above, his grandfather used the “sand” in cooking/baking.
@ElmendorfAcres
Жыл бұрын
@@devmeistersuperprecision4155 later in the year the niter increases drastically. So early in the year we have our mid/light syrup with lower niter, and later in the year we have our darker syrup with significantly more niter. My Grandfather used to run it through a cotton bedsheet just to do a simple filter and then let it settle out. I have fond memories of him pouring the syrup off and then us spreading the "sand" on toast.
@devmeistersuperprecision4155
Жыл бұрын
@@ElmendorfAcres That sounds good. I am trying to close on a property in Vermont and get back into sugaring.
@RobertViani
Жыл бұрын
Have you tried this method to make clear maple syrup? Let me know!
@mikedejardin9116
6 ай бұрын
What is a Bach 40 gallons or 80?
@RobertViani
6 ай бұрын
Hi I use a flat pan so usually the whole batch of sap I have on hand is boiled down in one shot., adding sap to the pan as it boils so it doesn’t get too deep in the pan. Once it’s cooked down close to syrup I remove it from the big pan and cook it down to the right thickness in a turkey fryer. So for us, each batch is one day of boiling. Folks that use a divided pan, can continue to add sap throughout the season because the heavier (closer to syrup/ heavier gradient) is naturally sap is pushed to one end of the pan to be drawn off and replaced with fresh sap. Thanks for watching!
@pauljensen7518
9 ай бұрын
rob, thanks for the info. Just to be clear, you just let it settle out?? 50 days? maybe i missed something, but what about keeping it cold, or canned so it doesnt spoil?? thanks so much for your advice.
@RobertViani
9 ай бұрын
Hey Paul, I take the cloiudy freshly made syrup and hot pack it, 185* f and let it settle. When clear, I pour off the clear syrup into a large jar and re heat to 185*f and can it in the jars I give away. So each time I'm actually caning/hot packing the syrup. I have syrup from 3 years ago on the shelf clear as can be with sugar sand on the bottom. This vid may explain it better check out the time stamps: kzitem.info/news/bejne/loiP0H-of4OKaH4si=G0cfMkW5mldEkZM- Let me know if you have more questions in the comments. I really love this method because filtering during the flow to me is a bummer! Thanks!
@marshavogel
Жыл бұрын
This is so awesome! This was our first year trying to make syrup. I think we started too late as we didn't get much sap from the trees. Next year will be better and I know who to watch for tips!
@RobertViani
Жыл бұрын
Marsha! Thank you so much for the comment. Please let me know if you have specific questions. If I don’t have a video answering it I’ll make one!
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