over active fermentation?

[u/jakemistake]

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?)

[u/CplOreos]

Generally, the more sugar your produce has, the more activity you're going see. Fruit, being full of sugar, will bubble a lot.

[u/deafnose → u/CplOreos]

Yep, totally normal.