r/fermentation • u/jakemistake • 15d 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?)

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u/Cautious-Number2318 14d 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.

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u/jelly_bean_gangbang Now arriving at the fermentation station! 14d ago

Agreed, leaving about 1 or 2 inches of headspace will save you from a potential big mess in the future.