Are you wondering why your goron tula syrup ferments?
We know what it feels like. Really, we have made goron tula syrup but ended up throwing it away.
The reason is that the goron tula syrup ended up fermenting. Funny enough it may still be good to drink, but we cannot guarantee that.
We know that fermentation could make food healthier, but it is easier to say that when the fermentation process is intentional. Like when you make a yoghurt.
It is usually a painful experience. Imagine putting in the work to make the goron tula syrup and at the end of the day, it ferments.
If you are in this boat, chances are that you made your goron tula syrup by boiling some goron tula fruits.
Basically, you got drinking water and used it to boil it just to ensure it is safe, but it still fermented.
Why Goron Tula Syrup Ferments
We empathise with you, but here is the reason goron tula syrup ferments days after you make it.
1. Presence Of Water In Your Goron Tula Syrup
Goron tula is a fruit, and like every other fruit, it has its juice. Fruits are vulnerable in their natural state.
You have to eat them the way they are or if you must extract their juice, you must have to put them in a refrigerator and ensure they are under a specific temperature.
Once there is a fall in temperature fermentation sets in. This happens because of the water in the syrup.
You just select your goron tula fruits, wash them, boil in water and extract the juice.
That water you boiled with is the first reason your syrup ferments.
A study says water is essential for the growth and metabolism of all cells (1). You may be asking why your goron tula syrup ferments even when you put it in your refrigerator.
The funny truth is that you are in Nigeria and you know there is this perennial light issue. Once the light is out and the temperature drops, the syrup begins to ferment.
Only people outside Nigeria where there is constant light stand a chance of having a goron tula syrup that will not ferment.
2. Presence Of Particles
In the process of producing your syrup, particles of goron tula find their way into the syrup.
You know what happens when you soak fruits in water and leave it over night.
Whether in the refrigerator or not, those particles of fruit in the water will begin to decay and fermentation will happen.
The same thing happens after sieving your goron tula syrup.
3. No Preservative
Unfortunately, not everyone know that there is preservative in the can of juice they drink.
Even if you find particles of what looked like orange in your orange juice pack, that does not mean absence of preservative.
One thing that gives every drink you find out there in super stores a long shelf-life that is more than 6 months is the presence of preservative.
In fact, that goron tula syrup you made is not the same with the juice that is in a pack.
Adding preservative to your goron tula is one way to preserve it and stop the fermentation.
But it is not advisable that you eat preservative.
It could have toxic effect in your body.
Best Way To Make Syrup
You may be wondering how others make theirs to ensure it lasts long.
First thing is to remove water from the process.
What then do I use? You will ask.
Use honey or other items that could help extract the juice.
With honey, you have a natural preservative and something to extract the juice with.
If you want to learn how this is done, read our earlier post on; how To Extract Goron Tula Juice
Is this article helpful? Tell us what challenges you have with your goron tula syrup in the comment section.
HERE IS HOW YOU CAN USE GORON TULA FOR INFECTION
