My question now is how long do you have to reboil the fermented syrup in order to kill the microorganisms that are fermenting it?
My question now is how long do you have to reboil the fermented syrup in order to kill the microorganisms that are fermenting it?
They should be clean. They won't be "sterile". As long as the syrup is put in them HOT, and then the barrel is sealed, it will kill most everything in there, and will end up with a slight vacuum. If you have a small leak, it'll pull stuff in, and if the density isn't high enough, it can ferment.
Dr. Tim Perkins
UVM Proctor Maple Research Ctr
http://www.uvm.edu/~pmrc
https://mapleresearch.org
Timothy.Perkins@uvm.edu
The main culprit allowing air in is a bad gasket on the bung, to many sugarmakers use then over and over. Sometimes it is a bad weld in the seam or end crimps, A leak will be easy to find because it will leak. LOL
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