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Syrup
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<blockquote data-quote="Jogeephus" data-source="post: 1470667" data-attributes="member: 4362"><p>That's interesting. Never seen a setup like that. The kettles we use were also used to scald pigs when you aren't making syrup. The slanted sides make moving a pig around easy.</p><p></p><p>How we do it is we strain the juice as it runs out the press. This goes in a bucket and then in the kettle. Once it first begins to boil we skim this off using pots with a bunch of holes punched in them. This gets the bulk of the debris out and this is the main source of the skimmings which some keep and make into what we call Buck which is a crude alcoholic beverage that can leave you with an immense hangover. </p><p></p><p>Once it begins to boil rapidly we place a ring on the kettle and this forces the bubbles upward and these bubbles push the fines out ot the kettle and onto the rim. Here we drag rags through the foam and the rags collect the fines. After about 3.5 hours of boiling the bubbles get big and then the head falls. The fall abrupt and tells you to really watch the syrup because like you say you can easily ruin it. Someone with a good eye can look at how the syrup runs off a paddle and tell when its time to pull for syrup or for molasses. </p><p></p><p>Once the decision is made to shut down the heat the syrup is scooped out and poured over a cloth and into a rectangular steel box that's insulated and has a spigot on it. In a way, this makes skimming the fines with the cloth unnecessary but that is how it was always done so we aren't going to change things now. Besides, it keeps the kettle tended. Once in the container we bottle it hot and seal with a cap and then we start another batch.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1470667, member: 4362"] That's interesting. Never seen a setup like that. The kettles we use were also used to scald pigs when you aren't making syrup. The slanted sides make moving a pig around easy. How we do it is we strain the juice as it runs out the press. This goes in a bucket and then in the kettle. Once it first begins to boil we skim this off using pots with a bunch of holes punched in them. This gets the bulk of the debris out and this is the main source of the skimmings which some keep and make into what we call Buck which is a crude alcoholic beverage that can leave you with an immense hangover. Once it begins to boil rapidly we place a ring on the kettle and this forces the bubbles upward and these bubbles push the fines out ot the kettle and onto the rim. Here we drag rags through the foam and the rags collect the fines. After about 3.5 hours of boiling the bubbles get big and then the head falls. The fall abrupt and tells you to really watch the syrup because like you say you can easily ruin it. Someone with a good eye can look at how the syrup runs off a paddle and tell when its time to pull for syrup or for molasses. Once the decision is made to shut down the heat the syrup is scooped out and poured over a cloth and into a rectangular steel box that's insulated and has a spigot on it. In a way, this makes skimming the fines with the cloth unnecessary but that is how it was always done so we aren't going to change things now. Besides, it keeps the kettle tended. Once in the container we bottle it hot and seal with a cap and then we start another batch. [/QUOTE]
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