r/fermentation • u/jakemistake • 1d ago
Fruit over active fermentation?
my red pears took a few days to start visible fermentation, but it's at the points where it's needing to be burped every few hours (sometimes I find the counter where it's been sitting is a puddle). I believe it is just under a week old now. thought it would have been close to fermenting apples in a salt and honey brine but just so much more active. everything is submerged under a makeshift weight and I added lemon skins and previously used cold steeped hibiscus (flowers?)
8
u/CplOreos 21h ago
Generally, the more sugar your produce has, the more activity you're going see. Fruit, being full of sugar, will bubble a lot.
1
18
u/Cautious-Number2318 1d ago
That is why one always uses jars or containers with fermentation locks. Also, your jar is too full. It should be max 80% full.
5
u/jelly_bean_gangbang Now arriving at the fermentation station! 21h ago
Agreed, leaving about 1 or 2 inches of headspace will save you from a potential big mess in the future.
3
u/No_Report_4781 17h ago
Looks like happy yeasts to me.
You can leave the clip off to let the gas just escape, and don’t bother with burping, if the fruit is all held under the liquid by the weight and, it’s now producing enough CO2 to keep anything else from growing.
As someone else said, you should leave some headspace for a gas blanket and foamy safety. You can put it on a plate, bowl, or tray to catch the overflow, but you might be past the need for it now.
9
u/topohunt Probiotic Prospect 1d ago
I’m pretty new also but I think that’s normal. My first ferment did the same but it calmed down after about a week or so. My understanding is that the bacteria eat sugar so things like fruit are more active until the bacteria can eat it up.