Want dont ypu post the recipe Gee, sounds like it Wants to go.
Have you used tis syrup before? I am assuming you are talking about espresso tpe syrups. There has been some other disussions and it is agreed there could very well be enough sorbate or another type of preservative to inhibit you ferment.
If you really want to add flavor use the pure extracts. But lets see what you got going here.
But give us more info on exactly hat you did, lets see if we can get this going.
I had one batch of cranberry, pitched the yeast three times over the course of about two weeks, but the gang in here helped me gt it going.
All is not lost friend!
"Never let a seal lick your finger after you have been handling fish, because, afterall, a seal is going to be a seal" -Eskimo Proverb