SC - sea otter

[Philip & Susan Troy]

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>----- Original Message -----
>From: Daniel Raoul
>
>> As a side note the citrus syrups do need to be refrigerated, I left the
>key
>> lime one I made previously out and it became a science project.
>
>
>
>This surprises me.  I make syrups (Sekanjabin, Lemon, Rose) on a regular
>basis and I have made an Orange one too.  In none of these cases have I
>needed to refrigerate the syrup.
>

Drake putting his brewing hat on...

Maybe it's to do with the specific gravity of the liquid.  Any sugar/water mix
is gonna eventually ferment unless you are totally sterile (hard to do in a
normal kitchen, hell my kitchen has a wild champagne yeast infection that is
impossible to get rid off!).  If you make the syrup dense enough (I'd be aiming
at about 1.2 maybe?) then the osmotic pressure will be too much for yeast to
grow.  That's how sugar preserves right.  I have been generalising here, so I'm
sure someone will correct me somewhere...  My wife's cordials don't normally
ferment (in fact I've got some 2 year old sekanjabin that is still
good...scary...)

Drake.