[Syrupmakers] Question

[bill gunter]

Tracey.
   
  I agree with you with not being able to get the sugar out when you let it set for a few days. The longer you let it set, the more sugar you will lose.  
   
  I have cut, loaded, ground and cooked all in one day.  I had a better yield but had sugar sediment in the bottom of the bottle after a few days.  I have had almost no sediment when I have let it set for at least one week, and none when I let it set for 2 weeks.  
   
  You will have less syrup but it will be a lot clearer and easier to sell.
   
  Just some of my little observations from cooking over the years.
   
  Bill Gunter
  Perry, Florida

"Tracy Baudoin (tbaudoin)" <tbaudoin at cisco.com> wrote:
        v\:* {behavior:url(#default#VML);}  o\:* {behavior:url(#default#VML);}  w\:* {behavior:url(#default#VML);}  .shape {behavior:url(#default#VML);}                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

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