Damson gin problem

[frozenthunderbolt]

I filled my jars with well pricked well ripe unblemished damsons, added a fair wack of sugar - around a cup then topped each up with 300-400 ish ml of 37% gin.
Now, one of the 4 jars is fermenting? lid swelled and blew gin out the top when i opened it.
what the HELL kind of yeast could possibly opperate in this (very alcoholic very sweet) environment?
I cant smell any decomposition or vinegar smell and the jar is near as damned air tight, the other 3 jars are fine and i'm stumped
Heeeeeelllp lol

[Thomzo]

Crickey - scary gin! I've been makiing all sorts of fruity gin and vodka for years and this has never happened to me. Was the fruit fully covered in the gin? My only thought is if there was some fruit at the top of the gin, maybe this fermented?

Maybe you have discovered a new breed of super yeast?

I do tend to wash damsons though before using them so I guess I'd probably remove all the natural yeast.

Zoe

[frozenthunderbolt]

Maybe you have discovered a new breed of super yeast?
Zoe

This did cross my mind . . . woudl be magnificient - topped up the gin again and will keep an eye on it to see what happens i guess

[Thomzo]

I do hope it doesn't explode . I've had my fair share of exploding elderberry wine in the past but exploding damson gin would be such a waste!

Cheers
Zoe

[Moonwaves]

This happened to me although it could be my jars aren't quite as airtight as I thought. I actually did this around October I think (when last of the plums were around, couldn't get my hands on any damsons so decided to try it with just plums). Put them into the cupboard and noticed a day or two later that the shelf underneath was wet. To be honest I was just entering a fairly bad depressive episode that lasted until recently so I just left them there. Not even sure why I tried it really as I don't even drink gin. Oh well. Now that I'm pulling myself together again I suppose I should dig them out of the cupboard and see what the story is. I think I was supposed to take the fruit out as soon as the sugar had dissolved and I reckon I can't be more than...ummm...4 months late doing that. :)

[frozenthunderbolt]

I think I was supposed to take the fruit out as soon as the sugar had dissolved and I reckon I can't be more than...ummm...4 months late doing that. :)

Oh no, the longer the better, 3-6 moonths has always been our minimum time for infusing! so by all means go ahead and have a looksee and a taste and let me know!

[Moonwaves]

I think I was supposed to take the fruit out as soon as the sugar had dissolved and I reckon I can't be more than...ummm...4 months late doing that. :)

Oh no, the longer the better, 3-6 moonths has always been our minimum time for infusing! so by all means go ahead and have a looksee and a taste and let me know!

Ooooh, interesting! Will have to do that soon.