The yeast has won.
Dec. 18th, 2002 12:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
reynardoA 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![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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. Whilebrandtotter 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.
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.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
Although....
Date: 2002-12-17 03:15 pm (UTC)... couldn't one ferment them on purpose somehow? Perhaps with sugar and spices, and turn it into a sort of peaches-in-their-own-brandy compote sort of thing?
(Am convinced that the process of fermentation was discovered by some ancient who looked at a foaming, fizzy stored food product, then ate it anyway.)