Post #749389 by AceExplorer on Tue, Aug 18, 2015 6:09 AM

For speed, like when you're in a pinch at a party or event, definitely consider blending the hell out of your sugar/water mix, and you'll quickly have simple syrup ready. It comes out milky white, then the air bubbles float out and away quickly. If you're going to store this cold-process syrup, add one to two ounces Everclear per 16 oz of syrup (or any other pure grain alcohol) as a preservative.

Note that the hot-process syrups, where boiling is involved, have an effect on the chemistry of the sugar, creating some "invert sugar." However, hot-process syrups are sterile and will sterilize your bottles for you if you bottle the hot syrup.

Always consider the sterility of your bottles when you make syrups. I myself tend to always add PGA as a preservative. But sterile bottles are nice, they eliminate one more potential problem with shelf life and flavor.

Nobody likes floaties with legs in their syrups.