Post #163209 by Kukoae on Thu, Jun 2, 2005 7:15 PM

OK, I'm now very curious.

It's the third week after making my Simple Syrup, and I'm seeing additional recrystallisation.

I doubt it's significantly reducing the sweetening power of my syrup, but I wonder if it will ever stop reverting to crystalline form.

I am curious about how the "commercial" vendors who make all-natural/organic Simple Syrups avoid this problem, like those sold at Peet's Coffee+Tea, etc. Their ingredient list has only cane ugar + water, with no additives, and yet those bottles have zero crystals in them.

Do they just use less sugar? I know the recrystallisation is due to the meta-stable supersaturated solution.

One thing I also know is that it doesn't matter how finely crystallised a sugar you start with, the size of the seed crystals in the bottom will always end up fairly sizeable in the characteristic rectangular cubic shapes.

I "cooked" my syrup for quite some time, by the way. I was absolutely certain is was fully dissolved.

=Kukoae=