Oh, I have several scattered throughout all those pages with most of them being pretty amateurish. When I first saw a syrup in a dispensary I set out to do it myself just using trial and error and the knowledge I had been gaining. I worked in small batches and used food coloring and flavoring which could make it extremely difficult to see what was going on. They worked for me but didn’t make for a very good guide.
A few years ago @Thetetraguy was trying to work up a syrup and I think I learned more from him even though he asked me for advice. I wasn’t able to really help him because he was wanting to scale up and was using concentrates which at the time I had no personal experience with except for rso. I always worked with tincture.
That interaction started me on the road to concentrates because I realized it was the future of the market and I needed to embrace it to stay relevant. I know a lot more now and part of that knowledge is that syrups can be tricky depending on scale, type of concentrate, shelf life and all sorts of things.
Because I’m becoming disabled and lacking resources I asked one of my community members to seek out the best way to make syrups. He started reading Future4200 and now that has evolved into quite a versatile syrup using surfactants to keep the syrup stable. We’re working on a detailed set of syrup recipes utilizing “modern gastronomy”. Those are pretty fancy and I don’t expect you’re looking for that.
A lot depends on whether you’re using a clean concentrate or a full extract like RSO or alcohol tincture due to the waxes. Xanthan gum or a mix of xanthan/acacia gums is the easiest way to use RSO or feco. This makes a slurry that you then blend into whatever you want. I don’t have a build out for that one yet but have a couple of posts on it.
The easiest by far is to use wax/shatter for your syrup. I have a print guide for this that’s pretty simple. It uses a little bit of glycerin, not for infusion but for the emulsion. It needs to go in at the beginning and not further into the processing. I kept it in my refrigerator for months. I make an invert syrup and used lime juice for the citric acid. Here’s that post.
I believe I also posted one the R & D versions with the gums. It’s probably the easiest way but you need the gums and an immersion blender. You can buy xanthan gum at Walmart these days. I’ll see if I can find that post as long as it wasn’t a figment of my imagination. 