StillSmart

Thinking about it - I keep the syrup water but it's in a jar not a bottle so if mine did ferment I guess the gas might be able to vent. I use this type of jar for steeping and for keeping the syrup in.



I didn't choose this type of jar for that reason - it's just what I had to hand.

Hi Mr C
I would go and carefully release the lid, To make sure its not building up presure. Cover it with a towel to protect yourself.
I had it in a cupboard in the kitchen. Room temp at about 20c. It took about a week and a half without being opened, To ferment and buid up enough to burst.

I must thank you for the post, as it was this that sent me down the maserating road. Which looks to be helping with my Rum experiments. Ta Norm

Just an idea but, for the rum raisin, could you just by prune juice and cook it down to concentrate it and then add it and some simple syrup?

edwatters wrote:Just an idea but, for the rum raisin, could you just by prune juice and cook it down to concentrate it and then add it and some simple syrup?

That sounds like something I will try, TY.