I started to blend off my lambic into kriek, peche, and gueze. The
kriek has been started with two bottles of Slovenian sour cherry
syrup. After an initial stall, I got it going. The peche was started
with three bottles of a peach syrup I bought at a distributor when I
was going through Georgia last year. It looked like a basic peach,
sugar, water syrup with nothing outlandish in the ingredients, so I
figured it would work. However, it stalled too, and won't kick off
despite throwing an arsenal of yeasts at it.
I'm wondering if there are sugar syrups that are basically
unfermentable, even if the ingredient list looks ok. I didn't see
sucralose as being used in the syrup, nor did I see any
preservatives. I figure that the sugar might have been inverted, or
high-fructose, but in either case there would still be some
fermentable sugar. Is there something I don't know?
I'm trying to retrieve the ingredients for the syrup again, but I
wanted to ask in advance so I could know how to react once I figure it
out.
|
