Store Is Closed
On the second day of my fermented fruit experiment, the yeast bubbled vigorously. The pear jar and blueberry jar overflowed, despite the pear jar being 3/4 full and the blueberry jar being 1/2 full.
The yeast in the blueberry jar was particularly active, perhaps because of increased surface area or higher sugar content in the fruit.
The fruits are losing their brilliant coloration, but still retain a lighter shade. Of concern are the fruits that are forced to the top from bubbling action. I am afraid that exposure to air will lead to aerobic bacteria consuming the fruit. However, it appears that the yeast has impregnated the surface of the fruit, and is acting on it. I still try to shake it up delicately to force the fruit further down without splashing yeast out of the loose fitting lid.