Post #705880 by Swanky on Mon, Jan 27, 2014 1:07 PM

On 2014-01-27 07:46, AceExplorer wrote:
Good info, Swanky! This continues to point me towards the direction others have taken by leaving 1:1 simple syrup behind in favor of using only 1.5:1 or 2:1.

I don't know that more is exactly better, but can't hurt. There is a certain sugar-ness that is needed to prevent mold growth and 50/50 syrup mixed with your alcohol infusion 50/50 will get you there. I would refrain from going less though.

You'll find this info on sites that talk about preserves and other types of canning storage. Preserves sometimes get mold on the glass inside and you can remove it and eat the preserves. Likewise you will get mold on the surface of your syrups, but you can't use it. This is a good reason to put your syrups in clear bottles. You can easily see if you have a mold growth and toss it. Heating the bottle before you use it again will kill what was growing in it before.

The issue you run into going for more sugar in your syrup is precipitation. You get sugar crystals in the bottom of your bottle. I always put a few drops of lime juice in the mix when I am boiling them together. I never get precipitation, but maybe I am lucky. The citris is a catalyst and speeds the process and I think helps keep it stable over time.

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[ Edited by: Swanky 2014-01-27 13:09 ]