APPLE PIE CARBONATION

[curtis]

I am following a recipe for Apple Pie and it instructs me to leave the jar sealed x 1 week. After 1 week the lid is bulging and there is carbonation when it is opened. Can you please tell me if this is a desired reaction or do I need to do something else or dispose of it?

Thank you so much for your assistance.

Here is the recipe:
1.5 gal apple juice
1 c. brown sugar
1 c. honey
2 Tbls. nutmeg
2 Tbls. cinnamon extract
2 slices apple
1 cinnamon stick

Heat apple juice to 130, add honey, sugar, nutmeg, and extract. Cool. Place in jars, add apple and cinnamon stick. Seal x 1 week.

[Roundyround]

I don't see any alcohol to inhibit naturally occurring fermentation, so yes it will ferment and explode.

[curtis]

Sorry, I forgot to list that in the recipe. It called for and I added 1 qt. 110 prf corn whiskey. I agree, with the statement, and believe that I need to increase the qty of whiskey, My next batch, I will double the whiskey.

Thank you so much for your help!!

[bellybuster]

it would also help to heat the non alc ingredients past the 160F mark to kill off any bacteria. All my apple pie turned to bottle bombs due to what I believe to be bacterial infection. 2nd try with the pasteurization worked like a charm.

[heartcut]

Somewhere between 20 and 40% abv, the bombs get defused. Pasteurize means so far away you can't see it.

[GuyIncognito]

Its around 7.8% abv now, so you'd need to probably triple the whiskey to get it shelf stable.

[curtis]

thank you so much guys it will help

[Halfbaked]

This has nothing to do with your carbonation issue but reading your subject line I thought woooooo apple pie or hard apple cider with CO2 in it. What a great idea. I want some of that. Now that would have to be good. Then I read what you wrote and thought wow I missed that.