Home Distiller

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.

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

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!!

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.

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

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

thank you so much guys it will help

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.