Mold

[Birdland Sugarbush]

Just cracked open a quart bottle (bacon) that I made earlier this year. There's a film of mold on the top. I had seen this on one other half point bottle (bacon).

Anything I should be aware of when bottling to make sure this doesn't happen again? Syrup is to temperature, I used a coffee urn to make sure I kept the syrup hot. I put the bottles on their sides or tops for a few minutes to kill bacteria and seal them.

Chris

[Mike in NY]

did you get a good seal? when you removed the cap was foil seal still stuck to jug? We have a couple jugs a yr similar to yours,usually the foil did not seal. If I find em I skim the mold and re heat and use for our own use. every jug we sell has a money back guarantee or free exchange. I'd rather give someone a free jug of syrup than have them tell their friends they boight moldy syrup from me. On glass bottles I sterilize (pre heat) them w/ boiling sap prior to filling

[ericjeeper]

I tested a coffee pot the other day. it maintained 153° after initial perk.. Not near hot enough to be jarring from.

[Birdland Sugarbush]

Mike - no, the seal was bad.

[Birdland Sugarbush]

Eric - yes, but hotter than the measuring cup I used the year before... :)

[red maples]

yeah I think most coffee pots only hold coffee at 150-165 thats why I could never figure out why they are used. unless they have an adjustable thermostat I guess that would get hot enough???....

but I have had issues with bacon jug seals but I usually catch them when I bottle. The reason I turn the bottles on the side is to make sure the seal is good not sterilize the top the air in the jug is plenty hot enough to do that. I always lay the bottle on its side for a few minutes right after I bottle it really doesn't effect the timing at all just a few seconds to upright the jugs. but I have caught several bad seals that I otherwise would have missed had I not set them on their side.

[happy thoughts]

One other thing I'd consider is how full the jugs were. Underfilling allows more air in the container and could lead to poor sealing and mold problems.

[GeneralStark]

Was the syrup at the correct density? If it is light, it is more likely to develop mold.

[ToadHill]

If the mold is only a skim layer on the surface it is most likely from a bad seal. If the syrup density was to low the mold will tend to form throughout the entire container and it will be more stringy in nature.