<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 on shaky ground here, but AFAIK high-fructose syrups,
and any other kind of commercially-common sugars (with the
probable exception of things like sucralose) are fermentable.
I would more likely suspect the syrup contained something
like potassium sorbate, which will inhibit yeast. It's a very
common preserrvative in juices and such.
--
Joel Plutchak "Beer doesn't stain, if it's a light
pilsner."
$LASTNAME at VERYWARMmail.com - Sheldon Miller
|
