The syrup was in the fridge for at least a year, and I didn't quite follow directions, (1 bottle to 4 gallons of water and 8 cups of sugar.)
pressurized to 35lb psi at 37 degrees, shook it randomly and momentarily, then brought it back to 8lb psi after 24 hrs, a little to gassy but, probably could of leveled itself out though.
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