I just made shrub syrup, by cooking fruit in sugar water (~0.5-1 cup of water and ~0.5-1 cup of sugar), sieving it, and mixing vinegar into it (~3 tablespoons of 10% vinegar on 1 cup) and I'd like to know how long I can roughly keep it when storing it in the refrigerator after I filled it into clean (but used) screw cap bottles.
What I maybe should add is, that I don't intend to store the syrup for a very long duration without using it. I will open the bottles now and then to take some of it out.
I am aware of this canonical question, but since it is a mixture of various things and since I'm not that well-versed in the intricacies of food storage (or cooking in general actually), I wasn't too sure what to take from it and maybe there might be a more detailed question possible applying to this type of food.