Does your Maple Syrup have a bunch of crude settled on the bottom of the jar? Do you hesitate to give away or sell your syrup because it doesn’t ‘look good enough’? Do friends and family ask you if it is safe to eat because there looks like mold on the bottom of your Maple Syrup jars?

If you answered yes to any of these questions, then this is the episode for you! In this 10th installment of the “How to Make Maple Syrup Podcast,” we go into a very detailed explanation about where “Niter” comes from and what it is composed of. We walk through the filtering steps that allow you to achieve crystal clear Delicious Maple Syrup that you can be proud to display!

We end the conversation by talking about the most common mistake made when filtering that leads to sugar-sand still appearing in the bottom of Maple Syrup jars, even though the syrup was filtered multiple times!

I may earn commissions for purchases made through the links in these show notes. Links such as these help podcasters like me to fund the free content we provide in our podcasts.

For links to purchase the refractometer, mesh filters, and synthetic filter we talk about in this episode, go to:

Non-woven mesh Filters: https://amzn.to/3H6tOU2   

Synthetic Maple Syrup Filter: https://amzn.to/33za4e7    

Maple Syrup Refractometer: https://amzn.to/3BCidv1    

Filter Holder Wire: https://amzn.to/3p20PL6    

Maple Syrup Canning Bottles: https://amzn.to/36s1j6R    

Candy Thermometer: https://amzn.to/3I4xOG0    

For more information on the Maillard Reaction, visit my article on the subject:

Download the FREE - How to Make Maple Syrup Cheat Sheet found here:

For links to the equipment I use for boiling Maple Syrup, visit:

⁠⁠⁠⁠https://howtomakemaplesyrup.org/equipment-list-for-making-maple-syrup/⁠⁠⁠⁠

Thanks for Listening to the:

How to Make Maple Syrup Podcast

Episode 010

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