[Syrupmakers] re.foam

[Kevin Harbin]

I have only been making syrup for 4 years, but I have always let the syrup
sit in the master containers for 24 hours and then skim the foam off the top
before bottling.  I have not had a problem with foam in the jars yet.  I
cooked off 27 gallons about a month ago.
 
 
Kevin S. Harbin
 

  _____  

From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Ken Christison
Sent: Sunday, October 21, 2007 1:14 PM
To: sorghum syrup
Subject: RE: [Syrupmakers] re.foam


Hello,
 
I find that filling my containers while the syrup is above 160 degrees works
best.  Also when filling jars/jugs, I tilt the container so the syrup runs
down 
the side rather than down to the bottom, which cuts down on the turbulence
which creates the foam.
 
Hopefully, someone else will chime in with their suggestions.
 
Ken 
 

----- Original Message ----- 
From:  <mailto:jlp at cfaith.com> 
To: sorghum syrup <mailto:syrupmakers at syrupmakers.net> 
Sent: 10/22/2007 8:58:19 AM 
Subject: [Syrupmakers] re.foam

Does anyone have to the solution to prevent foam in the jars of syrup? 

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