Does anybody use sulfite in their simple syrup used for sweetening wine?
If so, do you disolve it first?
If not, how long does simple syrup keep if it is stored in an airtight jar?
Simple Syrup
Oct 01, 2003
3 Replies
Kent McLellan wrote "Does anybody use sulfite in their simple syrup used for sweetening wine?"
Kent - If you mean true Simple Syrup (speaking pharmaceutically) which is
850 grams sugar in enough water to make 1000 ml, you don't need any preservative. The osmotic pressure is so high in this solution that organisms can't grow. I make up syrup less concentrated than real Simple Syrup and still notice no growth for months. Store in the frig. for added protection.Bill Frazier Olathe, Kansas
As Bill po> Kent - If you mean true Simple Syrup (speaking pharmaceutically) which is
Bill -- the recipe for "syrup" that I've seen calls for 1 lb of sugar in 1/2 Imperial pint (454 g in 284 ml.) of boiling water. If I recall, this kept for less than a month (it may have been longer) before developing visible mold, but it was stored at a 75-80º room temperature, not in the fridge. I also recall that the sugar kept crystallizing and forming rock candy, so I had to reheat it and let it cool down again before use. [I may have diluted it to avoid crystallization. Can't remember.] Following this experience I decided to just use granular sugar and mix it well with the wine when adding.
Won't the 850g/litre syrup crystallize in the refrigerator?
I'm not sure what the measurements are in grams, but I use twp cups of sugar to every one cup of water & boil for 10 minutes.
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required