Timeline for What do I do with mildly fermented maple syrup?
Current License: CC BY-SA 2.5
13 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 22, 2017 at 23:09 | answer | added | user53941 | timeline score: 0 | |
| Nov 9, 2016 at 0:52 | history | tweeted | twitter.com/StackCooking/status/796153535964520448 | ||
| Nov 8, 2016 at 5:39 | answer | added | CormacNJ | timeline score: -1 | |
| Apr 12, 2011 at 23:43 | comment | added | sibbaldiopsis | /@kdgregory: the point behind airtight storage of syrup makes sense when it is bottled: namely finished syrup is at 219 F at sea level, so the hot syrup helps to keep the bottle sterile. (w/ home bottling you're supposed to put the bottle on its side for a few minutes after sealing so that the top of the bottle gets heated up) After it's been opened, the bacteria can get a start, if the sugar content is low enough. If you buy in bulk (are you talking 1 gallon qtys?), I'd seriously consider rebottling in smaller canning jars: minimize the amount of syrup you have "open" at a time. | |
| Apr 12, 2011 at 17:06 | vote | accept | shabbychef | ||
| Apr 12, 2011 at 13:16 | comment | added | kdgregory | "airtight" bottles and gas production indicate anaerobic bacteria, which are not Good Eats. Of course, "airtight" may not actually exclude much oxygen, particularly if you open the bottle frequently. | |
| Apr 11, 2011 at 22:57 | answer | added | sibbaldiopsis | timeline score: 9 | |
| Dec 23, 2010 at 1:17 | comment | added | shabbychef | just like regular maple syrup, but a little bit like wine. We keep it in an airtight bottle with one of those ceramic stoppers. When we open the bottle, there is some pressure released: it pops. So I believe there is some fermentation going on. This is in the fridge, so it cannot be going wild. | |
| Dec 21, 2010 at 20:02 | answer | added | DHayes | timeline score: 5 | |
| Dec 21, 2010 at 14:11 | answer | added | Doc Walker | timeline score: 4 | |
| Dec 21, 2010 at 5:56 | comment | added | David LeBauer | can you describe the fermented syrup? How does it smell / taste / look? | |
| Dec 20, 2010 at 18:06 | comment | added | Marti | Mmm, Dendarii Mountain Maple Mead... | |
| Dec 20, 2010 at 17:33 | history | asked | shabbychef | CC BY-SA 2.5 |