[Larryh86GT]

When I bottled last weekend I made a syrup out of 1 part White Zinfandel to 2 parts sugar for sweetening. This worked very well but it's difficult to calculate just the right amount of syrup to make and I ended up with a little less than a quart of the syrup left over. I put it in a container and put it in our freezer. While it has not froze I am hoping the cold will preserve it. Any thoughts?

[BobF]

I don't know if it's the correct thing to do or not, but I've kept quarts and pints of water/sugar syrup in mason jars in the pantry. Some for as long as 3 or 4 months with no obvious ill effects.

YMMV :-)

[Luc]

The large amount of sugar works as a preservative and makes it very difficult for bacteria and fungi to have a good time. Think honey........

It wil be good for months.
However to be on the safeside add a bit of sulphite and you will surely be fine.
Thats what I do.

Luc

[mmadmikes1]

If a wild yeast does get started in there , SAVE it. Hell any yeast that could withstand that I want to have around . Just in case