Simple question that has undoubtedly been asked. What happens if you bottle with the temperature too high (above 190) or too low (below 180)?
Printable View
Simple question that has undoubtedly been asked. What happens if you bottle with the temperature too high (above 190) or too low (below 180)?
To high and there is a good chance of creating nitre in the containers when you bottle. To lo and there is a chance of the containers not sealing and the syrup spoiling.
I try to keep it at 185 when I do mine and have never had a problem.