Rumtopf - help!!

suziewuzie

Hi

Several weeks ago, when we had a glut of plums and apples, I decided to try to preserve some in brandy (similar to a Rumtopf I think). I put them in a big kilner jar, covered them and added sugar too. I gradually added a few more bits of apple, raspberries, pears and a few bits from a bought pineapple and topped the whole thing up with brandy (using up some that we won in a raffle a few years ago) and sealed. I kept it up in the kitchen for a couple of weeks, and there were a few bubbles on the top. I said to OH that I thought it was fermenting, but he said that wouldn't happen - the alcohol would prevent it.
Anyway, put it in the dark in a cupboard, went to check a couple of days ago and it was definitely fermenting. The top 2 inches of fruit have changed colour to a light shade. I poured off some of the liquid and put it in a corked bottle and topped the jar up with more brand, but this morning it is still bubbling (and the corked bottle popped it's cork!)

My question is is this beyond saving - should I just chuck it away (not ver OS I know) or is there anything else I can do?:(

rhubarbcottage

Hi, Suziewuzie.


My winemaking book says fermentation can occur occasionally due to the dilution of the rum with juice from the fruits.

It says you can avoid this by using rum over 40% proof. It also says "it doesn't spoil the rumtopf unless the wild yeast is

an ill-flavoured one, but it is a bit disconcerting to have a rumtopf burping large bubbles at you".

Here's some info for you,

http://www.germandeli.com/rumtopfrecipe.html


My book suggests limiting the amount of apple used and cutting them into fairly small pieces. The website above says apples

take on an odd texture in rumtopf. Also, make sure the fruit is well covered with brandy - a fingers width at least.



Rhu.

suziewuzie

Thanks rhu. That is really helpful. I think I've added too much apple! :oWill try to remove some and also add even mor brandy!! Hopefully it will be lovely to eat at Christmas. Cheers.:beer:

[Deleted User]

I actually add apple to my sauerkraut in order to get the fermentation started. My rumtopf`s have always worked well but I add the alcohol every time I add fruit and sugar to the pot, I believe that you have attracted in some natural yeasts which have started the fermentation. I would add a campden tablet + 1/2 a tsp of potassium sorbet as the fermentation needs to be stopped. The idea is that the fruit is preserved by the alcohol and not that it is used to make something different. If you get short of fruit then add a defrosted bag of frozen cherries, strawberries etc

squeaky

Hi

We have a few short threads on rumtopf that might provide other ideas and inspiration...

rumtopf threads here on Old Style MoneySaving