accidental syrup fermentation
My questions are:
How do I keep it fermenting? (does it need to be in dark/light, what are good temps, should I put a different stopper on it, how can you tell when it's done?)
Has anyone fermented with bread yeast, and how does that turn out?
Has anyone fermented syrup before? Does it make mead, or does it turn out more like liqueur?
Thanks for the interest, and hopefully this will turn into an instructable later!