The yeast has won.

A couple of weeks ago I made the first summer batch of Bottled Peaches. Although said bottles rarely get a chance to survive past more than a few days MMmmmmmmmm I thought I'd try one test bottle in the cupboard to see if they would survive without refrigeration for a reasonable amount of time. This would enable long-term storage and enjoyment over winter, it would greatly simplify transportation to the camp, and it would encourage me to make many more jars.

Daily I have checked the jar, seeking symptoms of spoilage. Said symptoms would include signs of CO2 formation, a rising of the lid, and a change in the consistency of the syrup or peaches. Up until Saturday things were looking good.

Today lederhosen asked if he could use the peaches as a small gift for a friend at work. I went to the cupboard, picked up the jar, and immediately noticed a number of small bubbles on one of the peach pieces. The lid was noticeably swelled.

This evening I opened the jar, and it proceeded to act like a fizzy drink, bubbling over my hands and delivering a smell not unlike peach brandy. While brandtotter was pleased to have fermentation in his elderflower drink, I am not that happy about it in my peaches.

Oh well - back to the drawing board. And the present-recipients are getting shortbread.

IMPORTANT NOTE TO PEOPLE MAKING BOTTLED PEACHES FROM MY RECIPE

Store them in the fridge - probable maximum fridge time 3 weeks.