Kent McLellan wrote "Does anybody use sulfite in their simple syrup used for
sweetening wine?"

Kent - If you mean true Simple Syrup (speaking pharmaceutically) which is
850 grams sugar in enough water to make 1000 ml, you don't need any
preservative. The osmotic pressure is so high in this solution that
organisms can't grow. I make up syrup less concentrated than real Simple
Syrup and still notice no growth for months. Store in the frig. for added
protection.

Bill Frazier
Olathe, Kansas

> Kent McLellan wrote "Does anybody use sulfite in their simple syrup used
for
> sweetening wine?"

As Bill points out, it shouldn't be necessary, since the syrup should keep
for months --- especially if refrigerated. I don't think it would hurt to
add 50 ppm of sulfite, but... if you intend to use the syrup for sugar
feeding DURING fermentation, the sulfite might create problems. (As
discussed elsewhere, it is not a good idea to add sulfite to a fermenting
must. One adds before and after, but not during fermentation.)

"William Frazier" > wrote:

> Kent - If you mean true Simple Syrup (speaking pharmaceutically) which is
> 850 grams sugar in enough water to make 1000 ml, you don't need any
> preservative. The osmotic pressure is so high in this solution that
> organisms can't grow. I make up syrup less concentrated than real Simple
> Syrup and still notice no growth for months. Store in the frig. for added
> protection.

Bill -- the recipe for "syrup" that I've seen calls for 1 lb of sugar in 1/2
Imperial pint (454 g in 284 ml.) of boiling water. If I recall, this kept
for less than a month (it may have been longer) before developing visible
mold, but it was stored at a 75-80º room temperature, not in the fridge. I
also recall that the sugar kept crystallizing and forming rock candy, so I
had to reheat it and let it cool down again before use. [I may have diluted
it to avoid crystallization. Can't remember.] Following this experience I
decided to just use granular sugar and mix it well with the wine when
adding.

Won't the 850g/litre syrup crystallize in the refrigerator?

I'm not sure what the measurements are in grams, but I use twp cups of sugar
to every one cup of water & boil for 10 minutes.

"William Frazier" > wrote in message
...
>
> Kent McLellan wrote "Does anybody use sulfite in their simple syrup used
for
> sweetening wine?"
>
> Kent - If you mean true Simple Syrup (speaking pharmaceutically) which is
> 850 grams sugar in enough water to make 1000 ml, you don't need any
> preservative. The osmotic pressure is so high in this solution that
> organisms can't grow. I make up syrup less concentrated than real Simple
> Syrup and still notice no growth for months. Store in the frig. for added
> protection.
>
> Bill Frazier
> Olathe, Kansas
>
>