Post #749417 by Swanky on Tue, Aug 18, 2015 12:14 PM

Google around about preserves and mold. It is some of the same principals of sweet inhibits mold growth. Those making preserves have the ability to just scrape the mold off and eat the preserves. We making syrups cannot.

I have certainly had syrups get mold, on the bottle and on the surface. It happens regardless. Best thing is to clean the crap out of the container before starting again.

I use the cold process a lot these days because I use very little sugar syrup anymore and make a small amount I use nearly immediately. I make cinnamon syrup the heated way and that is what I use in most drinks now. I use a LOT of cinnamon syrup and generally make about 3 cups (or sugar, and 3 cups of water) at a time. a few drops of lime in the mix when heated and stored in the fridge. Have not had any go south in a while or precipitate out.

I also keep my syrup in a bottle with a pour spout. No idea if that helps anything, but maybe it matters what you use and how the air circulates. Mine are very tall skinny bottles that were likely meant for oils. I keep them in the fridge door and tall and skinny means better storage there than a short fat bottle. Can thus get 4 bottles in the door for cinnamon and honey syrup, and lime juice, grenadine and whatever else. Sort of the speed rail. They design those door shelves for a 2-liter bottle, so they accommodate tall.

I admire your dedication to experiment etc. You need to take the container out of the experiment first by making sure it is well heated to remove any contaminates. Maybe use mason jars run through the dishwasher.