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How to Filter Sap

maple-syrup-final-filter-one-quart-maple-tapper-jf2018-2-.jpgSap must be filtered three times to remove debris and niter, also called sugar sand. This is an essential and important (but also quick and easy) part of making maple syrup and will provide the best results. Be sure to use professional filters designed for syrup making. These are inexpensive and reusable so it’s a one-time purchase as you get started. (Filters are included with many of our kits, click here to browse).

The filters shown here are one-quart filters which are a more manageable size for the home sugarmaker. These filters also fit perfectly into a sieve stand traditionally used in jam or sauce making. The filters have small slits in each side so you can thread a dowel through and easily balance on the sieve stand so you have both hands free for pouring hot syrup. And remember, the syrup is hot so be careful!

A quick aside: If you’re making black walnut syrup, don’t use the Orlon or a similarly thick filter. Walnut sap contains more pectin than maple sap so it’s too thick to run through this type of filter. Try cheesecloth or a thin strip of clean muslin.

This short video shows the entire process: 

Filter #1: This step is done each day as you collect sap to remove debris that may have fallen into your sap bucket (one more reason to use a closed lid system!). Suspend the thinner prefilter over a clean bucket and slowly pour the sap through to seine out debris. When done, rinse this filter with plain hot water, air dry, and save for later. Refrigerate or freeze the sap until ready to boil.

Filter #2: This step occurs midway in the boiling process as sap reaches a temperature in the 215°F range. At this point, concentrated sap is moved from the larger pan or evaporator and poured through a thin prefilter into the finishing pot. This removes the majority of sugar sand which can make syrup cloudy.

Filter #3: The third and final filter is done after the sap has reached its finished temperature and is poured into bottles. For this filtering, put the thinner prefilter inside the thicker Orlon filter.  Slowly pour the finished sap through these filters and into clean, hot bottles or jars. Syrup is now done!

Cleaning Filters. As mentioned earlier, these filters are reusable and should last for years if cared for properly. Never wash with detergent or dish soap as this can affect the flavor of finished syrup. After use, simply rinse well in hot water and hang to dry. Do not wring or twist the filters as this can tear them or alter their shape.

 If you’d like to learn more about entire boiling process, click over to this helpful article, “How to Make Maple Syrup.”