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How to make sugar syrup
You can buy proprietary brands of sugar syrup, or if you'd prefer to make your own, I recommend making a 'rich' two parts sugar to one part water (2:1)...
3rd September at 08:36
I used to believe that a stainless steel spoon was best, but I now prefer a wooden spoon dedicated to making syrups. I've amended the copy on both pages to reflect this.
26th June at 18:12
Regarding point 5 above, high temperatures do indeed cause rapid hydrolysis of sucrose into glucose and fructose *in the presence of mineral acids or invertase* (enzyme):
https://qsstudy.com/first-order-reaction-hydrolysis-sucrose-glucose-fructose/
but only incredibly slowly in a simple water-sucrose syrup:
https://chemistry.stackexchange.com/questions/116764/how-long-would-it-take-for-sucrose-to-undergo-hydrolysis-in-boiling-water
https://qsstudy.com/first-order-reaction-hydrolysis-sucrose-glucose-fructose/
but only incredibly slowly in a simple water-sucrose syrup:
https://chemistry.stackexchange.com/questions/116764/how-long-would-it-take-for-sucrose-to-undergo-hydrolysis-in-boiling-water
27th June at 06:23
It may be just “exponential kinetics”, but the maths and science in the links are unfathomable. Are you saying that in the process of making a rich sugar syrup, even with prolonged boiling, there will be NO conversion to glucose and fructose? Or just minimal conversion?
2nd September 2022 at 19:18
I nearly always add a shot of vodka to a bottle (500ml) of syrup as a preservative. The resulting mixture would be less than 1%ABV. Is this a good or a bad idea?
3rd September 2022 at 09:29
A great idea, especially if you are not using it quickly.
2nd September 2022 at 18:12
I keep my simple syrup in a glass bottle. I make it by pouring the sugar in (2-1), adding hot water from the tap and shaking; it seems to come out fine. Is there any reason that shouldn't work?
3rd September 2022 at 11:36
I wouldn’t use hot tap water because we have very hard water where I live, but if yours is soft it should be fine. I filter mine first.
3rd September 2022 at 09:33
If sugar is fine, the water is hot enough and you are patient and vigorous in your shaking, then I can see this method working for rich syrup. It is how most make 1:1 simple syrup.
Good afternoon. Here https://www.diffordsguide.com/g/1083/daiquiri-cocktail/best-recipe you advise to use a wooden spoon, and in the article above, a stainless steel one, but not a wooden one. So is there a difference? :)