Why did one bottle ferment and not others?
We opened a Grolsch Bottle of our syrup today and it was all bubbly and too thick to pour. I boiled it and it seemed to regain clarity, but at a very thick viscosity. We understand this to be fermentation, but it is without alcoholic odor. I bottled it back up, but the taste seems quite altered, and after reading this post we will dump it.
My wife did the finishing this year inside on the stove and wants me to ask why this bottle failed, and none of the rest. I could not begin to answer. Anybody?