fizzing rosehip syrup

[Loobyloo]

Hello,

Got a weird query here:

I bought a bottle of homemade rosehip syrup at a country fair on sunday, opened it that day and it made a bit of a pop when I unscrewed the bottle, tasted fine tho, today it tastes fizzy so i assume its fermenting. is there anything I can do with it? I don't mind leaving it to ferment to see if I an get some sort of liqueur out of it but I don't want it exploding everywhere. Its currently in a glass bottle with a screw top.

If anyone has any ideas i'd be grateful as I don't want it to go to waste!

Thanks!

[Green Aura]

MKGs yer man really, but I don't think leaving it in the bottle will result in liqueur. What about making it into wine? Someone recently had a thread about making wine from cordial. I should think the same thing applies to any syrup.

[poet]

sounds like the natural yeasts in/on the fruit reacting with the sugar. i doubt there’s enough yeast to actually turn it into liqueur and if it’s in a glass bottle i’m sure it will be fine.

[MKG]

Just spotted this one! Yep - it's fermenting. If you want to stop it, heat the syrup to just below boiling point and keep it there for a couple of minutes (that should stop any form of life at all). While you're waiting, clean out the bottle/jar properly - which is what the person who sold it to you should have done! Even if you don't want to do anything, the fermentation won't go far - the concentration of sugar is far too high. However, it would be a good idea to just slacken off the top for the time being - enough to act as a sort of pressure-release valve.

Mike