Tag: sugarmaking tips

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Maple Syrup Filtering FAQ

pouring hot maple syrup through two one-quart white filters to remove sugar sand or niter.

Why does my filter seem clogged or slow? This can have two answers:

1. The filter is full of sugar sand! Our one-quart filters are designed for small batches (2 to 3 quarts) and after that much syrup, they will start to clog up with sugar sand. To solve this problem, have a second filter set up to use to finish your batch.

2. Alternately, the syrup could be cooling down too much in the filter which makes it flow slower. This is an easy fix: pour only enough to fill one jar at a time. Just set the pan aside, cover it with a lid to keep the heat in, and keep refilling the filter as the syrup level gets down to about ½”. Note: be sure when lifting the lid off your pan, you tip it away from the pan so the moisture does not fall back into the syrup.

Why is the syrup dripping out the upper sides of the filter?

Our filters are made from filter material all the way up so syrup will go through all of it. If you fill it up to the top, the upper part of the filter will get saturated and syrup will start to drip through. Keep the syrup level low (as described in #1) and only as wide as the jar you’re filling.

How do I clean the thick filter?

Your filters should dry out between uses and could grow bacteria is allowed to remain wet. After syrup making, rinse the filter with hot water until all the sugar sand is removed. Filters may remain slightly darker after use and that is okay. Once through rinsed, hang upside down and open so it can drip dry. We usually balance it on a dowel (pointy end up) and prop it in a jar. Do not wring or twist the filter as that can break down the fibers and distort the shape.

Why is my filter brownish?

It is normal for the filter to take on a little brown color after use. Just make sure you’re thoroughly cleaning the filter after each boil with hot water. The spray setting on your sink nozzle works best to rinse away the sugar sand.

Can I reuse filters next year?

Yes! These filters last for a long time as long as they are properly cared for. Don’t wring or twist and always thoroughly dry before putting away. At the end of the season store in a sealed bag in a dry area.

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Sugar Sand

cloudy sediment in a jar of brown pure maple syrup

Does your maple syrup have gritty sediment at the bottom of the jars or does it look cloudy? This is the result of sugar sand (also called niter) and every sugarmaker has dealt with it in their syrup-making career. While it’s not very appetizing and can sometimes affect taste, sugar sand is not a sign of spoilage or bad syrup. This article will explain what it is and how to avoid it.

What is sugar sand (or why is my syrup cloudy)?

The maple sap you started with is really the tree’s food and along with lots of water, it contains natural minerals. As you boil off the water, these minerals become concentrated and form into niter. Pouring hot sap and syrup through proper sugarmaking filters before bottling will keep sugar sand out of the syrup. The process is simple and quick but you have to use filters designed for syrup. Watch our quick filtering video here.

One issue we found when we first started making syrup was the big filters were difficult to manage on our own (especially when handling hot, sticky syrup!). But last year we added a smaller one-quart filter kit that also fits into traditional sieve stand holders. This makes for one-person handling and is super easy to fill the jars. 

Don’t skip this step!

Syrup needs to be filtered three times: once right after you collect it to get out debris (use the thin pre-filter); again after the first boil and before you transfer it to the finish pan (also use the pre-filter); and finally at the finished 219-degree stage (this time use the prefilter nestled inside the thick filter). I usually just set everything up before I start boiling and keep it close to my bottling area. This keeps the temperature up while pouring and is a really seamless part of the process.

Just wash and reuse.

These filters are washable — just rinse in hot water (no soap or detergents, please) and then hang to dry for next use. Do not wring out or twist as that will damage the fibers. With proper care, these filters will last for many seasons.

Hydrometer and Pro Tips

Of course, cloudy syrup is not a big deal for the home hobbyist but if you’re selling syrup, it’s an absolute no-no. That’s why most large sugarmakers also use a hydrometer – not only does it guarantee the proper sugar content but allows for exact grading and eliminates sugar sand. Some maple syrup makers also let their syrup sit for awhile so the sugar sand sinks to the bottom. They then carefully pour off syrup from the top, reheat it, filter it, and bottle. The remaining bottom portion (with niter) is thrown out or also reheated, filtered, and bottled. This is somewhat wasteful and creates an additional step in the process.

 Start your season out right with our professional one-quart sugarmaking filters! Designed for the home sugarmaker in mind, this quick step makes all the difference in clear syrup. Shop for filter kits here.