The official homemade syrup preservation thread - Tiki Drinks and Food

M mikehooker Grand Member (3 years) Austin Joined: Jul 17, 2014 Posts: 1211	M mikehooker Posted posted on Sat, May 7, 2016 11:42 AM On 2016-05-06 07:08, Jeff Bannow wrote: I also make all of my simple syrups into invert syrups. Here's a good explanation of invert simple syrup, and why cold process simple syrup will spoil so quickly: http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html Basically, you have to add a little cream of tartar or citric acid, and boil it for a while. The molecules bond better with the water and are unable to support bacteria, so no spoilage. Thanks for that link. I've heard a lot about invert sugar but never really comprehended it. I didn't realize making a 2:1 syrup makes it invert, although I don't usually simmer for the suggested 5-7 minutes. When making a rich syrup I start stirring with a whisk pretty much from the time I put it on heat and by the time it starts to bubble a bit, the sugar is mostly dissolved. I worry that simmering too long will change the flavor and consistency of the syrup. Is that not a concern? Good to know about the cream of tartar but how much is a little bit, or a "pinch" as the article suggests? That would have to be relative to the amount being made. On 2016-05-05 16:35, howlinowl wrote: I'd suggest getting a bottle brush to make sure you get out as much funkies as possible when cleaning. If some syrup goes bad, maybe use some bleach/water solution to sanitize your glass bottles before the next batch. Funky plastic bottles I'd probably toss. howlinowl Last night I boiled water in a huge pot and submerged my glass bottles in them for several minutes after taking the metal clamps off. A lot of the dirty particles broke away and the bottles mostly don't smell of the previous syrup anymore. I will definitely look for one of those bottle brushes. Thanks for the suggestion! On 2016-05-06 07:22, Jeff Bannow wrote: For vanilla and cinnamon syrup, I don't actually make separate syrups. I made this chart: Cinnamon or Vanilla Simple Syrup Equivalents To simple syrup, add: to 1/4 oz. add 1/2 dash (12 drops) to 1/2 oz. add 1 dash to 3/4 oz. add 1 dash + 12 drops to 1 oz. add 2 dashes Wow, will definitely have to give this method a try! I don't think I realized cinnamon extract existed.

On 2016-05-06 07:08, Jeff Bannow wrote:

I also make all of my simple syrups into invert syrups. Here's a good explanation of invert simple syrup, and why cold process simple syrup will spoil so quickly: http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html

Basically, you have to add a little cream of tartar or citric acid, and boil it for a while. The molecules bond better with the water and are unable to support bacteria, so no spoilage.

Thanks for that link. I've heard a lot about invert sugar but never really comprehended it. I didn't realize making a 2:1 syrup makes it invert, although I don't usually simmer for the suggested 5-7 minutes. When making a rich syrup I start stirring with a whisk pretty much from the time I put it on heat and by the time it starts to bubble a bit, the sugar is mostly dissolved. I worry that simmering too long will change the flavor and consistency of the syrup. Is that not a concern?

Good to know about the cream of tartar but how much is a little bit, or a "pinch" as the article suggests? That would have to be relative to the amount being made.

On 2016-05-05 16:35, howlinowl wrote:

I'd suggest getting a bottle brush to make sure you get out as much funkies as possible when cleaning. If some syrup goes bad, maybe use some bleach/water solution to sanitize your glass bottles before the next batch. Funky plastic bottles I'd probably toss.

howlinowl

Last night I boiled water in a huge pot and submerged my glass bottles in them for several minutes after taking the metal clamps off. A lot of the dirty particles broke away and the bottles mostly don't smell of the previous syrup anymore. I will definitely look for one of those bottle brushes. Thanks for the suggestion!

On 2016-05-06 07:22, Jeff Bannow wrote:
For vanilla and cinnamon syrup, I don't actually make separate syrups. I made this chart:

Cinnamon or Vanilla Simple Syrup Equivalents

To simple syrup, add:
to 1/4 oz. add 1/2 dash (12 drops)
to 1/2 oz. add 1 dash
to 3/4 oz. add 1 dash + 12 drops
to 1 oz. add 2 dashes

Wow, will definitely have to give this method a try! I don't think I realized cinnamon extract existed.

Post #763444 by mikehooker on Sat, May 7, 2016 11:42 AM