On 2008-10-11, bobdrob wrote:

> I teach culinary arts in a vocational school- we make a gallon+ of syrup at
> a time for baking applications etc. & I don't use it in my wines.

Aha.

> I'm offering personal experience regarding the longevity of sugar
> syrup storage. We add water to the reboil to replace the liquid
> boiled away & keep our syrup from becoming too sweet (tastewise) for
> our pastry work. Some of my students are REALLY GOOD at boiling
> stuff down... Since you would be measuring SG with a hydrometer, you
> can add less by volume of the denser syrup to your wine & still
> acheive the same desired SG. I'd use the left over syrup to sweeten
> cocktails, iced beverages, etc, and make a new batch as necessary.
> cheers!

OK, thanks for the advice. I think I'll stick to the more controlled
approach.


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