accidental syrup fermentation Answered
I made some blackberry simple syrup the other day, and realized that it has started to ferment. I was baking bread around the same time, and it smells like bread yeast, so I imagine that's the culprit. It's currently in empty glass Izze bottle with a plastic bar stopper in my pantry, and is happily bubbling away.
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!