Question for those who process their own maple syrup. This is my second year trying it, and I do small batches- that's all I have time for actually. So, for filtering the finished syrup in a small batch, what can I use? The real filters for big operations would soak up my entire night's take of syrup! I have heard that you should n't use coffee filters- why not? I would think it would work and not actually absorb so much syrup that I wouldn't lose half my amount absorbing into the filter. Last year I just decanted and poured off the top after it settled, but I think that wastes a lot of syrup, too.
What can I try that won't waste syrup?
What can I try that won't waste syrup?
