On Thu, 26 Jun 2008 21:54:50 -0700 (PDT), <adam.preble@[EMAIL PROTECTED]
> wrote:
> 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.
I would assume the syrup is fermentable, but I don't know for sure. I
guess
it's possible that it contains complex sugars. More complex sugars are
usually less sweet though, which seems a bit counter-intuitive in a syrup.
Inverted sugar shouldn't be a problem, the yeast invert sugar before they
ferment it anyway.
John.
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