kirkhedding
10-16-2013, 06:17 PM
I've turned about 5-6 gallons of good syrup into sugar in the last year. I started seeing some white dots about the size of a dime or just a little smaller around the the sugar in the last 2 batches. This sugar was made and then put into sealed containers. Some of the containers were the 8oz shaker ones and others were just zip lock bags, same problem. If I let it sit for about a month, more dots appear and when you open it. It definitely smells moldy. Anyone else have this problem? What am I doing wrong. One guess is I'm packaging it too quick. Help would be appreciated.