Stored bucket of syrup smells fermented

[Maple River Sugar]

I had a bucket of syrup in the basement 57 degrees, the bucket was left for a few months when I opened it there was foam on the top and it had a fermented odor. I realize a yeast was introduced somehow. My question is can the syrup be used safely in another form or reheated and canned. Thanks

[maple flats]

Heat it back to 218 or so, and cool it, then taste it. It might be OK or it could be sour. Don't leave syrup in a bucket for more than maybe 3-4 week max, and try to keep it below 40F even then.

[GeneralStark]

I have made good sugar with fermented syrup. Just have to be careful boiling it as the alcohol can make it foam dramatically...

I know of others that have added fermented syrup to the flue pan while boiling at the end of the season with good results...

[DrTimPerkins]

Storing syrup in plastic, especially if wasn't properly hot-packed, was low in density and/or has some headspace WILL lead to fermentation. It most likely will never be good as table syrup again, but as suggested, adding a little at a time slowly to the flue pan during a long boil (near the end of a season) might make it OK.

[Maple River Sugar]

Thank you for the responses.

My main concern was any food borne illness issues, second could it be used in cream or sugar processing or simply becomes bear bait.

[Galena]

Bear bait and nothing more.

[sg5054]

I had this happen a few years ago. 2 5g buckets got pushed to the side and forgotten. It was ropey when I discovered and smelled like a brewery when I boiled it separately. Foamed like crazy. We bottled it and I gave it away to family. We called it "cooking syrup" and it was excellent for that purpose.