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Author Topic: syrup trouble  (Read 1306 times)


  • Joined Jan 2009
  • Fife
    • North Fife Blog
syrup trouble
« on: July 10, 2012, 01:51:04 pm »
I made mint syrup last week and all the bottles now have a layer of mould on the top  :P . I sterlised the bottles, not sure what I've done wrong. Do I have to use more sugar but that will dilute the mint oils... I tried adding acid last year but that makes it taste very odd, not nice at all. I'm considering freezing it but I have so little freezer space....and berries to come! Any suggestions welcome! :&>


  • Joined Aug 2009
Re: syrup trouble
« Reply #1 on: July 10, 2012, 04:20:15 pm »
You might try taking the mould off, re-sterilising the bottles and re-boiling the syrup. :fc:


  • Joined Jun 2012
  • Spalding
    • Six Oaks
    • Facebook
Re: syrup trouble
« Reply #2 on: July 10, 2012, 11:33:39 pm »
Probably a silly thing which you have done but...

Did you sterilise the lids too?

Also how much of a gap did you have and how quickly did lids go on?

When I do sauces I lid asap and then leave to cool upside down so there's no cool air between the sauce and the lid. Dunno if that might help. I'm still quite a beginner. Touch wood no problems so far though.

Sounds yummy though!

12 sheep, 5 geese, 17 chickens, 3 cats and a toddler


  • Joined Dec 2010
  • Talley, Carmarthenshire
Re: syrup trouble
« Reply #3 on: July 11, 2012, 09:34:05 am »
I've never made mint syrup but when I make chutney/jam I always put the little paper discs on top. I think this is probably the equivalent of Dans turning them upside down. It stops the air getting in.
Life is like a bowl of cherries, mostly yummy but some dodgy bits


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