Re: Are some sugar syrups completely unfermentable?

I thought I'd update.  It started fermenting after I threw multiple
packets of champagne yeast at it.  The first packet wasn't enough.
This could imply that my previous yeasts weren't viable, but I was
using the same yeasts in other blends somewhat well.  My suspicion is
that there was a preservative after all.  In the past, I've been able
to overwhelm preservatives with a lot of yeast, and that has become my
standard practice if I'm making wine from a suspicious juice.