[Syrupmakers] Post Harvest Delay in Milling

[David Youngblood]

For the discussion on delayed milling, I have delayed grinding cane for 2 weeks after cutting.  That particular year was very warm here in NW Florida and even though I had it stacked in the shade, it 'soured'.  I cooked syrup and could easily detect a slightly salty/sour in the finished product.  It was also somewhat 'cloudy'.  Needless to say, that was the last time I let cane sit that long.  I usually cook within a week after cutting.  

Dave Youngblood
Baker, Fl.
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