Several winemaking books suggest using sugar syrup at a concentration
of 1 lb sugar per 2 UK pints of total volume (800 g/litre) to feed the
must for strong wines.

Suppose I let the solution boil for a minute or two, then use boiled
water to make up the exact volume, and store it in sanitized beer
bottles with sanitized reusable caps (I use Betadine/Iodophor to
sanitize).

How long is it safe (from infection in brewing/winemaking terms) to
keep it for re-use after opening it, pouring out some solution, and
recapping it?


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