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Thread: fermented syrup

  1. #1
    Join Date
    Jul 2013
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    sullivan cty, NY
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    Default fermented syrup

    I boiled down a batch of sap in early April. It was fine awhile back, but now it has fermented, and not deliciously. More boiling thickened it, but the alcoholic odor (Don't get me wrong -- I like good alcohol a lot) remains. Hate to throw it out after all that work. Anything that can be done to clean it up?

  2. #2
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    Mar 2010
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    wisconsin
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    It's junk,sorry. Bear bait if your a hunter
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  3. #3
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    Jan 2011
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    Kirschnerville, NY
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    Default

    I don't know to what degree it has fermented??? you can try to bring it to a boil......filter.....bring to boil.....filter.....add a cup of water if dealing with a gallon less if less syrup.....bring to 7.5 degrees above boiling point of water...filter and see if you got rid of the ferment.....if not try to boil till 260 - 270 and try to granular sugar out of the syrup....if that doesn't work you tried your best
    Jake Moser
    Moser's Maple

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  4. #4
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    Default

    I have always been told to add water to it and let it boil.
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  5. #5
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    Randy is correct---add water and boil it back to standard, or until the alcohol smell and flavor are gone.
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  6. #6
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    Default

    Quote Originally Posted by Randy Brutkoski View Post
    I have always been told to add water to it and let it boil.
    You might make it slightly "better" (less objectionable) doing this, but it'll never be "good" syrup.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    Timothy.Perkins@uvm.edu

  7. #7
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    Quote Originally Posted by jmayerl View Post
    It's junk,sorry. Bear bait if your a hunter
    I agree 100%. Who would want to eat that junk after it fermented? The right thing to do is throw it out and be safe.

    Spud

  8. #8
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    Sep 2003
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    Whately, Ma.
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    Default

    couple of questions,
    How many gallons are you refering to? If you are on a small scale why didn't you either hot pack it or refrigerate it. also remember you can put it in the freezer if you cant store it in the refer.
    Did you check the density when you made it?
    Did you hot pack it
    Keith

  9. #9
    Join Date
    Mar 2011
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    T33N R10E
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    Default 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?
    2011 5 taps (bags); 2 batches (improvised block arch); 2 Imperial pints!
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  10. #10
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    Sep 2010
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    The bottle did not seal right. Somehow someway air got inside the bottle.

    Spud

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