From Barrel To Bottle — Filtering and Bottling Series
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High quality maple syrup is celebrated not only for its taste, but also its gorgeous color and clarity. However, if the syrup has a cloudy appearance, this may raise questions about its quality and freshness. In this article, we’ll explore the reasons behind cloudy maple syrup and what it means for both producers and consumers.
The most common cause of cloudiness in maple syrup is the presence of sugar sand, also known as niter. This is a natural sediment that consists of minerals – primarily calcium and magnesium – which precipitate out of sap/syrup as it is concentrated/boiled. If the syrup is not filtered properly, some of these particles may remain, leading to a cloudy or whispy appearance.
The root cause is temperature. If maple syrup is filtered when it is too hot, new sugar sand could develop on the other side of the filter. To solve for this, it is best practice to keep maple syrup between 180º – 190ºF for filtering and bottling.
Another time maple syrup producers get in trouble is when they heat their maple syrup on a direct flame or burner for bottling. For example, when a pot of maple syrup is heated on a stovetop, there are going to be hot spots in the bottom of the pan which promote sugar sand. To solve for this, we highly recommend using a Water Jacketed Bottler or a Steam Bottler which warms the maple syrup in an indirect and gentle way.
These are two common scenarios that cause sugar sand in filtered syrup, but remember that sugar sand can appear any time the maple syrup is heated too far beyond 190ºF.
Different methods of filtering maple syrup can lead to variations in clarity. The Cone Filter is a low cost filtering solution for beginner maple syrup producers with small batches. It does a fair job. However, on the other end of the spectrum, there is the Filter Press whose supreme clarity cannot be beat. To learn more about the differences in filtering methods, check out the comparison chart on our Filtering Page.
Diatomaceous Earth, also known as DE or Filter Aide, is a natural filtering agent that is used with a Filter Press. If a maple producer uses a Filter Press and later notices that their syrup is cloudy, they may ask themselves “Is there DE in my syrup?” In some rare cases, this could be the case. However, it is more common for the cloudiness to be caused by excessive temperatures during filtering (see Explanation #1 above). The easiest way to tell the difference between DE in the syrup vs. Sugar Sand, is that DE will settle out relatively quickly while Sugar Sand stays suspended for a longer time.
If you are using a Filter Press, here are some quick and straight forward tips to ensure best results:
If the press and hoses had not been thoroughly cleaned the last time they were used, it is possible that there were sediments left in the system which are now being flushed out into the finished syrup. Be sure to start each session with a squeaky clean system.
Any tears or rips in the filter papers could allow DE to escape into the filtered syrup. However, a “blow out” in a filter paper is more common with Filter Presses that use “Waffle Plates”. Newer Smoky Lake Filter Presses replaced their Waffle Plates with Screen Plates which which offer much more support to Filter Papers and help prevent blow outs.
Competitor Filter Presses are notoriously easy to misassemble, allowing unfiltered syrup to mix into to your clean syrup. However, the Smoky Lake Filter Press was designed in such a way to prevent plates from being installed backwards.
Although it is impossible to install the hanging plates backwards on a Smoky Lake Filter Press, the End Plate could potentially be flipped upside down. If you had ever removed the End Plate on your Smoky Lake Filter Press, check and make sure that you reinstalled it properly. The exit hole on that plate should be positioned toward the bottom. In the future, never remove this plate from the press and you’ll never need to worry about it. Clean it in place.
The appearance of cloudiness in maple syrup does not necessarily indicate that it is “unsafe” to eat. The main issue is that poor aesthetics will imply lower quality to consumers. In some cases, the cloudiness may be accompanied by an undesirable, sandy texture in the syrup.
If the syrup smells odd or has an unusual taste, then it is probably time to discard that bottle. Why not treat yourself? Open and enjoy a new, fresh bottle of maple syrup instead!
Cloudiness in maple syrup is a natural occurrence that can arise from a variety of factors during the production process, including the presence of sugar sand, boiling temperature, and filtering methods. While it may affect the visual appeal and the texture of the syrup, cloudy maple syrup is generally safe to consume and can still offer the same rich flavors and nutrients that maple syrup lovers enjoy.
Understanding the causes of cloudy syrup helps maple syrup producers improve their processes and enhance the quality of their end product. By focusing on all aspects of quality, we maple producers hope consumers can fully appreciate all the hard work that goes into producing this beloved natural sweetener.