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  1. #1
    Join Date
    Jul 2013
    Location
    sullivan cty, NY
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    1

    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
    Join Date
    Mar 2010
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    Suamico, WI
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    Default

    It's junk,sorry. Bear bait if your a hunter
    custom made 2x7 intensofire
    With SL pans
    250 deer run
    300 3/16 (new 2016)
    500 sacks around the neighborhood

  3. #3
    Join Date
    Sep 2010
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    Vermont
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    Default

    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

  4. #4
    Join Date
    Sep 2003
    Location
    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

  5. #5
    Join Date
    Mar 2011
    Location
    Summit Lake, Wi.
    Posts
    115

    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?
    seem to have peaked @ 20 taps: bags on hangers
    Homemade RO
    2 or 3 gallons syrup per annum, formerly with wood fire arch and batch pans
    then Dark Star 2.0 burner and 8 gal Megapot Brew Kettle with ball valve
    transitioning now to 30x17x9 flat pan

    rarely have so few toiled so much for so little

    Sap Aussie Gidget,
    and my one and only Jill

    http://twodogsgonewild.blogspot.com/

  6. #6
    Join Date
    Jan 2011
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    Kirschnerville, NY
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    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

    2 beautiful little girls
    1 wife that's become her mother

    www.facebook.com/mosersmaple

  7. #7
    Join Date
    May 2009
    Location
    Hubardton,Vermont
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    Default

    I have always been told to add water to it and let it boil.
    4x14 Hurricane Force 5
    Lapierre 1500 GPH R.O
    7800 Taps on vac.
    24x26 Sugarhouse

  8. #8
    Join Date
    Apr 2004
    Location
    Orwell,Vt.
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    Randy is correct---add water and boil it back to standard, or until the alcohol smell and flavor are gone.
    2 1/2 x8 Lapierre Waterloo-Small (oil fired)
    Leader Steamaway
    1200 gph Lapierre RO
    1800 taps
    http://s268.photobucket.com/albums/j...ks/Sugarhouse/


    Mike Christian
    505 Main St. Orwell, Vt.

  9. #9
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    6,390

    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
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  10. #10
    Join Date
    Sep 2010
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    Vermont
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    Default

    The bottle did not seal right. Somehow someway air got inside the bottle.

    Spud

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