Well, many thanks Mr.B for the detail. You are in my files now, my friend. I am pretty much on path with your approach and might have to find some castor sugar. I have about the same cloudiness as you and it is fine with me. The final adjustments are the key to consistency for the cello style one wants. I look forward to my neighbor's rhubarb. I will be trying to measure the amount of liquid increase from the stalks and then adjust the H2O in the syrup to my taste. I prefer the lighter sugar add and hope the rhubarb can be done in the same style. Thanks , again for your impressive assist.