[Syrupmakers] Question

[Ken Reit]

Thank you Traci. My uncle is about mid state Louisiana. He is just outside
Winnfield. In the past we have always cut one day and would grind the next.
This year of our some folks put together a hunting trip to south Texas which
got in the way of our syrup cooking. I think they got their priorities mixed
up!

 

Ken Reitsma

 

From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Tracy Baudoin
(tbaudoin)
Sent: Monday, October 29, 2007 5:30 AM
To: syrupmakers at syrupmakers.net
Subject: RE: [Syrupmakers] Question

 

Ken,

Absolutely!  The only catch is that the water evaporates slowly from the
stalk, making it more difficult to get the sugars out.  I typically try to
grind within 7 days in order to have enough liquid in the stalk to carry as
much sugar as possible.  Of couse, I live in extreme S. LA, where the temps
stay warm into December.  I have left cane up to two weeks, but I would
check each stalk for a sour smell prior to grinding, just to make sure.  You
probably won't have an issue though, especially in cooler climates.

 

Tracy

 

  _____  

From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Ken Reit
Sent: Sunday, October 28, 2007 11:29 PM
To: syrupmakers at syrupmakers.net
Subject: [Syrupmakers] Question

 

How soon do you have to squeeze (grind) cane after it's cut.  Can it sit for
awhile first (say two weeks or so)?

 

Thanks,

 

Ken

-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://lists.usps2.soho.aussiehq.net.au/pipermail/syrupmakers/attachments/20071029/97f27817/attachment.html