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What do I do with mildly fermented maple syrup?
The 2019 Stack Overflow Developer Survey Results Are InWhat are the differences between the grades of maple syrup?Can I eat cheese which has been “infected” with blue cheese mold?Substituting maple syrup for maple extractIs my maple syrup still good?What would cause maple syrup bottles to bulge?How long does coconut curry last in the fridge?Pure maple syrup wedding favorsWeird problem with curry sauceSubstitute maple syrup with regular syrup for baking?Did I get served fake maple syrup?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
Our organic grade A maple syrup, bought in bulk, has gone slightly fermented in the fridge. If I were still in college, this would be great, but I am a bit older. What do I do with this stuff? Can I assume it is fine in baked goods? How can I accelerate my usage of it?
food-safety maple-syrup
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
add a comment |
Our organic grade A maple syrup, bought in bulk, has gone slightly fermented in the fridge. If I were still in college, this would be great, but I am a bit older. What do I do with this stuff? Can I assume it is fine in baked goods? How can I accelerate my usage of it?
food-safety maple-syrup
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
2
Mmm, Dendarii Mountain Maple Mead...
– Marti
Dec 20 '10 at 18:06
1
can you describe the fermented syrup? How does it smell / taste / look?
– David LeBauer
Dec 21 '10 at 5:56
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.
– shabbychef
Dec 23 '10 at 1:17
"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.
– kdgregory
Apr 12 '11 at 13:16
1
/@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.
– sibbaldiopsis
Apr 12 '11 at 23:43
add a comment |
Our organic grade A maple syrup, bought in bulk, has gone slightly fermented in the fridge. If I were still in college, this would be great, but I am a bit older. What do I do with this stuff? Can I assume it is fine in baked goods? How can I accelerate my usage of it?
food-safety maple-syrup
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
Our organic grade A maple syrup, bought in bulk, has gone slightly fermented in the fridge. If I were still in college, this would be great, but I am a bit older. What do I do with this stuff? Can I assume it is fine in baked goods? How can I accelerate my usage of it?
food-safety maple-syrup
food-safety maple-syrup
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
asked Dec 20 '10 at 17:33
shabbychefshabbychef
4771514
4771514
2
Mmm, Dendarii Mountain Maple Mead...
– Marti
Dec 20 '10 at 18:06
1
can you describe the fermented syrup? How does it smell / taste / look?
– David LeBauer
Dec 21 '10 at 5:56
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.
– shabbychef
Dec 23 '10 at 1:17
"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.
– kdgregory
Apr 12 '11 at 13:16
1
/@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.
– sibbaldiopsis
Apr 12 '11 at 23:43
add a comment |
2
Mmm, Dendarii Mountain Maple Mead...
– Marti
Dec 20 '10 at 18:06
1
can you describe the fermented syrup? How does it smell / taste / look?
– David LeBauer
Dec 21 '10 at 5:56
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.
– shabbychef
Dec 23 '10 at 1:17
"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.
– kdgregory
Apr 12 '11 at 13:16
1
/@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.
– sibbaldiopsis
Apr 12 '11 at 23:43
2
2
Mmm, Dendarii Mountain Maple Mead...
– Marti
Dec 20 '10 at 18:06
Mmm, Dendarii Mountain Maple Mead...
– Marti
Dec 20 '10 at 18:06
1
1
can you describe the fermented syrup? How does it smell / taste / look?
– David LeBauer
Dec 21 '10 at 5:56
can you describe the fermented syrup? How does it smell / taste / look?
– David LeBauer
Dec 21 '10 at 5:56
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.
– shabbychef
Dec 23 '10 at 1:17
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.
– shabbychef
Dec 23 '10 at 1:17
"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.
– kdgregory
Apr 12 '11 at 13:16
"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.
– kdgregory
Apr 12 '11 at 13:16
1
1
/@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.
– sibbaldiopsis
Apr 12 '11 at 23:43
/@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.
– sibbaldiopsis
Apr 12 '11 at 23:43
add a comment |
6 Answers
6
active
oldest
votes
Yeah, syrup can ferment + convert sugar to alcohol. It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup.
You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... but I'd boil down a bit more first, to make sure the sugar content is back up to standards. Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup "aprons" (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer.
If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream.
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
add a comment |
That sounds like it would work well for glazing pork or maybe smoked chicken/turkey.
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
add a comment |
There is just one thing I can think of. Maple Sugar Candy :-) The alcohol ferment will cook off some and leave behind the sugar.
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
add a comment |
It is hard to correctly answer your question, without knowing all the facts. Was/Is this Canadian Maple Syrup? Vermont Maple Syrup? Or Maple syrup from another part of the US? Vermont's regulations for the production & labelling of Maple syrup, are similar to those you find in Canada. Canada has some of the most stringent laws concerning the collection, processing, bottled and labelling for Maple Syrup in the world. If your Maple Syrup is from Vermont or Canada, I would throw it away, as it has become contaminated with something that most definitely would be toxic if consumed, and no amount of boiling it will help, it would actually concentrate the toxin even more.
If your Maple Syrup is from another part of the US, (or another country all together) then you might not have 100% maple syrup &/or the concentration of the maple syrup could lean itself to fermentation, which would make a lovely mead like liqueur. In Canada they actually use Maple syrup to make liqueurs, wine, etc. However to do this they have to adjust the maple syrups sugar concentration to allow for the fermentation to take place.
I would say better to be safe then sorry, and ditch it. If you do in the future decide to buy the larger container & try re-bottling it, be careful that you get your bottles extremely hot & boil the maple syrup to get it extremely hot as well, prior to pouring the maple syrup into the jars to seal. Good luck!
answered Jan 22 '17 at 23:09
user53941user53941
1
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
add a comment |
I have two bottles of Kroger brand pancake syrup. The syrup has corn syrup as the first ingredient.
answered 27 mins ago
Karen CoxKaren Cox
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I think there is WAY too little water and oxygen in maple syrup for a yeast fermentation, so anything that grew in this syrup is probably bacteria or worse. Don't drink it.
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
add a comment |
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6 Answers
6
active
oldest
votes
6 Answers
6
active
oldest
votes
active
oldest
votes
active
oldest
votes
Yeah, syrup can ferment + convert sugar to alcohol. It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup.
You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... but I'd boil down a bit more first, to make sure the sugar content is back up to standards. Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup "aprons" (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer.
If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream.
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
add a comment |
Yeah, syrup can ferment + convert sugar to alcohol. It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup.
You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... but I'd boil down a bit more first, to make sure the sugar content is back up to standards. Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup "aprons" (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer.
If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream.
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
add a comment |
Yeah, syrup can ferment + convert sugar to alcohol. It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup.
You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... but I'd boil down a bit more first, to make sure the sugar content is back up to standards. Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup "aprons" (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer.
If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream.
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
Yeah, syrup can ferment + convert sugar to alcohol. It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup.
You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... but I'd boil down a bit more first, to make sure the sugar content is back up to standards. Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup "aprons" (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer.
If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream.
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
answered Apr 11 '11 at 22:57
sibbaldiopsissibbaldiopsis
4281710
4281710
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
add a comment |
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity.
– kdgregory
Apr 12 '11 at 13:18
add a comment |
That sounds like it would work well for glazing pork or maybe smoked chicken/turkey.
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
add a comment |
That sounds like it would work well for glazing pork or maybe smoked chicken/turkey.
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
add a comment |
That sounds like it would work well for glazing pork or maybe smoked chicken/turkey.
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
That sounds like it would work well for glazing pork or maybe smoked chicken/turkey.
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
answered Dec 21 '10 at 20:02
DHayesDHayes
958512
958512
add a comment |
add a comment |
There is just one thing I can think of. Maple Sugar Candy :-) The alcohol ferment will cook off some and leave behind the sugar.
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
add a comment |
There is just one thing I can think of. Maple Sugar Candy :-) The alcohol ferment will cook off some and leave behind the sugar.
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
add a comment |
There is just one thing I can think of. Maple Sugar Candy :-) The alcohol ferment will cook off some and leave behind the sugar.
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
There is just one thing I can think of. Maple Sugar Candy :-) The alcohol ferment will cook off some and leave behind the sugar.
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
answered Dec 21 '10 at 14:11
Doc WalkerDoc Walker
1,03878
1,03878
add a comment |
add a comment |
It is hard to correctly answer your question, without knowing all the facts. Was/Is this Canadian Maple Syrup? Vermont Maple Syrup? Or Maple syrup from another part of the US? Vermont's regulations for the production & labelling of Maple syrup, are similar to those you find in Canada. Canada has some of the most stringent laws concerning the collection, processing, bottled and labelling for Maple Syrup in the world. If your Maple Syrup is from Vermont or Canada, I would throw it away, as it has become contaminated with something that most definitely would be toxic if consumed, and no amount of boiling it will help, it would actually concentrate the toxin even more.
If your Maple Syrup is from another part of the US, (or another country all together) then you might not have 100% maple syrup &/or the concentration of the maple syrup could lean itself to fermentation, which would make a lovely mead like liqueur. In Canada they actually use Maple syrup to make liqueurs, wine, etc. However to do this they have to adjust the maple syrups sugar concentration to allow for the fermentation to take place.
I would say better to be safe then sorry, and ditch it. If you do in the future decide to buy the larger container & try re-bottling it, be careful that you get your bottles extremely hot & boil the maple syrup to get it extremely hot as well, prior to pouring the maple syrup into the jars to seal. Good luck!
answered Jan 22 '17 at 23:09
user53941user53941
1
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
add a comment |
It is hard to correctly answer your question, without knowing all the facts. Was/Is this Canadian Maple Syrup? Vermont Maple Syrup? Or Maple syrup from another part of the US? Vermont's regulations for the production & labelling of Maple syrup, are similar to those you find in Canada. Canada has some of the most stringent laws concerning the collection, processing, bottled and labelling for Maple Syrup in the world. If your Maple Syrup is from Vermont or Canada, I would throw it away, as it has become contaminated with something that most definitely would be toxic if consumed, and no amount of boiling it will help, it would actually concentrate the toxin even more.
If your Maple Syrup is from another part of the US, (or another country all together) then you might not have 100% maple syrup &/or the concentration of the maple syrup could lean itself to fermentation, which would make a lovely mead like liqueur. In Canada they actually use Maple syrup to make liqueurs, wine, etc. However to do this they have to adjust the maple syrups sugar concentration to allow for the fermentation to take place.
I would say better to be safe then sorry, and ditch it. If you do in the future decide to buy the larger container & try re-bottling it, be careful that you get your bottles extremely hot & boil the maple syrup to get it extremely hot as well, prior to pouring the maple syrup into the jars to seal. Good luck!
answered Jan 22 '17 at 23:09
user53941user53941
1
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
add a comment |
It is hard to correctly answer your question, without knowing all the facts. Was/Is this Canadian Maple Syrup? Vermont Maple Syrup? Or Maple syrup from another part of the US? Vermont's regulations for the production & labelling of Maple syrup, are similar to those you find in Canada. Canada has some of the most stringent laws concerning the collection, processing, bottled and labelling for Maple Syrup in the world. If your Maple Syrup is from Vermont or Canada, I would throw it away, as it has become contaminated with something that most definitely would be toxic if consumed, and no amount of boiling it will help, it would actually concentrate the toxin even more.
If your Maple Syrup is from another part of the US, (or another country all together) then you might not have 100% maple syrup &/or the concentration of the maple syrup could lean itself to fermentation, which would make a lovely mead like liqueur. In Canada they actually use Maple syrup to make liqueurs, wine, etc. However to do this they have to adjust the maple syrups sugar concentration to allow for the fermentation to take place.
I would say better to be safe then sorry, and ditch it. If you do in the future decide to buy the larger container & try re-bottling it, be careful that you get your bottles extremely hot & boil the maple syrup to get it extremely hot as well, prior to pouring the maple syrup into the jars to seal. Good luck!
answered Jan 22 '17 at 23:09
user53941user53941
1
It is hard to correctly answer your question, without knowing all the facts. Was/Is this Canadian Maple Syrup? Vermont Maple Syrup? Or Maple syrup from another part of the US? Vermont's regulations for the production & labelling of Maple syrup, are similar to those you find in Canada. Canada has some of the most stringent laws concerning the collection, processing, bottled and labelling for Maple Syrup in the world. If your Maple Syrup is from Vermont or Canada, I would throw it away, as it has become contaminated with something that most definitely would be toxic if consumed, and no amount of boiling it will help, it would actually concentrate the toxin even more.
If your Maple Syrup is from another part of the US, (or another country all together) then you might not have 100% maple syrup &/or the concentration of the maple syrup could lean itself to fermentation, which would make a lovely mead like liqueur. In Canada they actually use Maple syrup to make liqueurs, wine, etc. However to do this they have to adjust the maple syrups sugar concentration to allow for the fermentation to take place.
I would say better to be safe then sorry, and ditch it. If you do in the future decide to buy the larger container & try re-bottling it, be careful that you get your bottles extremely hot & boil the maple syrup to get it extremely hot as well, prior to pouring the maple syrup into the jars to seal. Good luck!
answered Jan 22 '17 at 23:09
user53941user53941
1
answered Jan 22 '17 at 23:09
user53941user53941
1
answered Jan 22 '17 at 23:09
user53941user53941
1
answered Jan 22 '17 at 23:09
user53941user53941
1
1
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
add a comment |
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
Hello, and welcome to Stack Exchange. This doesn't make much sense; you say the Vermont and Canadian standards are the most stringent, but only keep the syrup if it's not from them?
– Daniel Griscom
Jan 23 '17 at 3:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
I believe the implication is that because it is made to such stringent standards, regular alcoholic fermentation should not be possible due to the low water activity. If it's not from those places, it might be sloppiness in production, and therefore it might be alcoholic fermentation and A-OK. I'd like to know what other kinds of fermentation can occur in maple syrup though.
– J K
Jan 23 '17 at 9:46
add a comment |
I have two bottles of Kroger brand pancake syrup. The syrup has corn syrup as the first ingredient.
answered 27 mins ago
Karen CoxKaren Cox
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I have two bottles of Kroger brand pancake syrup. The syrup has corn syrup as the first ingredient.
answered 27 mins ago
Karen CoxKaren Cox
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I have two bottles of Kroger brand pancake syrup. The syrup has corn syrup as the first ingredient.
answered 27 mins ago
Karen CoxKaren Cox
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I have two bottles of Kroger brand pancake syrup. The syrup has corn syrup as the first ingredient.
answered 27 mins ago
Karen CoxKaren Cox
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 27 mins ago
Karen CoxKaren Cox
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 27 mins ago
Karen CoxKaren Cox
1
answered 27 mins ago
Karen CoxKaren Cox
1
1
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Karen Cox is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
I think there is WAY too little water and oxygen in maple syrup for a yeast fermentation, so anything that grew in this syrup is probably bacteria or worse. Don't drink it.
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
add a comment |
I think there is WAY too little water and oxygen in maple syrup for a yeast fermentation, so anything that grew in this syrup is probably bacteria or worse. Don't drink it.
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
add a comment |
I think there is WAY too little water and oxygen in maple syrup for a yeast fermentation, so anything that grew in this syrup is probably bacteria or worse. Don't drink it.
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
I think there is WAY too little water and oxygen in maple syrup for a yeast fermentation, so anything that grew in this syrup is probably bacteria or worse. Don't drink it.
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
answered Nov 8 '16 at 5:39
CormacNJCormacNJ
1
1
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
add a comment |
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
There is evidence of there being alcohol. Based on that, the OP could research whether there is anything that could have happened that left toxins in there while alcohol was produced.
– rackandboneman
Nov 8 '16 at 10:09
add a comment |
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2
Mmm, Dendarii Mountain Maple Mead...
– Marti
Dec 20 '10 at 18:06
1
can you describe the fermented syrup? How does it smell / taste / look?
– David LeBauer
Dec 21 '10 at 5:56
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.
– shabbychef
Dec 23 '10 at 1:17
"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.
– kdgregory
Apr 12 '11 at 13:16
1
/@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.
– sibbaldiopsis
Apr 12 '11 at 23:43