I’m making an umeshu-like liquor, using green American plums. I’ve made this many times in the past 15 years, but I used honey instead of rock sugar this time, and I usually use vodka. Just mixing it up. I cleaned the fruit and the jar, and de-stemmed each plum before I added the honey and the Brandy. After just a day or two a concerning muck seemed to develop around each plum. Is this an indication it’s developed a mold or fungus? It smells like brandy, and disappears when I agitate the jar. Is it just the honey as it dissolves? I guess I will just keep it for the usual six months to a year and check it then, but a little worried I’m making some nasty shit. Any words of wisdom?
by wraplan