Rumtopf / fruit in alcohol spoilage question
So I made a huge mason jar last year of Rumtopf and it came out really good. I still had some leftover when this years strawberry season was starting up, so I transferred the remaining Rumtopf to 1 pint and 1 quart mason jar. When I went to have some a couple of weeks later, the top liquid and fruit looked a bit funky so I tossed everything.
Any guesses on what may have happened to make it turn? The larger mason jar I made it in had a lot of extra room, so I'm guessing the smaller jars didn't have enough air, either that or there was too much fruit and sugar compared to alcohol.
Thanks for any thoughts!
Thanks, I didn't even think to add more alcohol, I think it would change the taste of it quite a bit, guess next year we just have to drink it faster!
The big jar always had fruit floating and was fine. I tried to weigh it down in the beginning, but that didn't work so I just left it as is....
Most likely the addition of air (oxygen), and diminishing alcohol. The top-off suggestion is the best solution.
I keep ours in a Rösle stainless steel mixing bowl, with a corresponding heavy, but loose lid, in the fridge. In early December, I made a large amount of Christmas Stollen and had a mix of candied fruit, almond slivers, macerated in rum. I left the remainder in the back of our refrigerator.
July: We returned from the World Cup, and my wife took stock of things in the kitchen. Finding the bowl on the back shelf, she asked " What is this ? "
I took a look and it was fine, no mold, no off odors, but just in case I stirred in another cup of rum, leaving it there until I could figure what to do with it.
Sunday morning, a neighbour came by with a equally old Panettone, to hear about the Copa and the trip. Having a new tub of Ricotta from Migros, I made Zucotto di Panettone, and invited her back to enjoy it that night.
It was great. No seeing colours from space, no paramedics called, in short no ill effects. Quite the contrary. It was fine, rich, and excellent over coffee, Vin Santo, or a good Cabernet Sauvignon. I used a simple Vin Santo from Lugano to moisten and bind the Panettone.
The simple recipe I use, should anyone want to try: