Slushy Syrup, Worthwhile??

[Cpcriiter]

I have a line on 50+ gallons of free slushy syrup. I was thinking a simple sugar wash or possibly a brandy might be a fun experiment. Does anyone have any input on what I shoud expect, or suggested recipes? Am I out of my mind trying to use this stuff?

[Salt Must Flow]

I imagine it's mostly high fructose corn syrup. It's my understanding that yeast should gobble it right up, but I don't know if there are any harmful ingredients in this stuff.

If it's free, I'd snatch it up fast. Worst case you have do dump it out. I'd dilute it to 8% - 10% SG, treat it like any other sugar wash by adding the recommended portion of nutrients and pitch yeast. Shady's Sugar Shine is what I'd use. It wouldn't hurt to do a small test fermentation to make sure it works well before doing a large fermentation.

I imagine it would make a fine neutral after stripping and a slow spirit run in a reflux column. If you only have a pot still then you'll have to run it the best you can, see how it comes out and see what you think.

If you do this, I think it would be very interesting if you documented it. Take some pics, tell us how much sugar is in the slushy mix, how much you had to dilute, etc... I would like to see how it goes and how it turns out.

[Ben]

Ferment, distill, reincorporate some of the syrup and use for homemade grown up slushies

[Cpcriiter]

Thanks for the advice and support. Yes, it would be run through a relux column.

Funny, my buddy also suggested adding a little extra syrup to the final product.

[bcook608]

Thanks for the advice and support. Yes, it would be run through a relux column.

Funny, my buddy also suggested adding a little extra syrup to the final product.

I'll put my vote for this as well! Sounds delicious!

I'm thinking about talking to the manager of the gas stations near me to see if I can buy their expired glazed donuts at a discount and see what they taste like as liquor.

[subbrew]

Just check for preservatives. Considering it sits in a jug at room temp waiting to be used I assume it has some sort of mold and yeast inhibitor. Depending on how much it is diluted down to get to the desired gravity you will also dilute any inhibitors so it might not matter.

[Salt Must Flow]

[squigglefunk]

oh man that is great lol

[Salt Must Flow]

Cpcriiter did you get that slush?

[Chauncey]

its probably full of potassium sorbate, sodium benzoate etc. brand?

[Chauncey]

https://www.webstaurantstore.com/docume ... _label.pdf

PG in this one as well.

[Cpcriiter]

Cpcriiter did you get that slush?

I did get it. It turns out that it's actually the coke flavor...wouldn't be my first flavor choice for sure.

Going to do some tests with yeast over the next couple of days and hopefully start a full fermentation this weekend, assuming the yeast likes it. Not too concerned about the outcome given the minimal investment.

Was thinking about keeping it super simple by just setting the SG & PH, adding distillers red star yeast with some nutrients and let it go. Thoughts?

This is unchartered territory for me. Should I even have boil this stuff?

[Steve Broady]

I remember watching a video some time ago in which a professional distiller fermented and distilled Coke syrup. As I recall, they said that a lot of the Coke flavor carried over, and that it wasn’t bad. Made a a tasty drink mixed with Coke. So maybe you’ll like it? It may be something like a spiced rum.

[Ben]

I wouldn't sweat preservatives until you have a problem. Most syrups contain so much sugar that it acts as a preservative on it's own.

Propylene glycol is not an issue for yeast. You can get around sodium benzoate and potassium sorbate by overpitching dry yeast, or better yet making a big starter. Those preservatives inhibit yeast propagation, so if you can drop in enough active yeast to start with they will still finish the job.

Oyster shells in the ferment could be worth while, depending on how much citric acid is in the product you could end up fairly acidic.

[The Baker]

I wouldn't sweat preservatives until you have a problem. Most syrups contain so much sugar that it acts as a preservative on it's own.

Propylene glycol is not an issue for yeast. You can get around sodium benzoate and potassium sorbate by overpitching dry yeast, or better yet making a big starter. Those preservatives inhibit yeast propagation, so if you can drop in enough active yeast to start with they will still finish the job.

Oyster shells in the ferment could be worth while, depending on how much citric acid is in the product you could end up fairly acidic.

If it tastes acidic...

Geoff

[acfixer69]

I've used way out of date fructose from coke dispenser vendors. They had no flavor additions just the sweet they worked well.