Got a question about correcting finished syrup density.
It sounds like the general preference is that if you must err, err on the dense side because it is easier to water down.
I've seen various opinions on what to use... permeate, any old water, distilled water, or sap.
But I haven't seen anyone mention how to get a homogeneous mixture.
Does this just happen on its own when you add water to syrup at any temperature? Do you stir it? Do you need to boil it? Does heating to 180 for bottling do the trick?
That is all!
Thanks!
Andy