hi! I've kept simple syrups stored in tupperware (scant sanitization) for
months in the 'fridge without problem. I've also kept a batch of syrup for
over a year by periodically adding H2O & re-boiling it w/o any apparent
cooties. HTH. regards, bob



"Adam Funk" > wrote in message
...
> 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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