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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
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.
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...
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.
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.
Bear bait and nothing more.
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.