"Bob Becker" > wrote in message
...
>A question about rumpots...
>
> It appears that some people here have experience with rumpots.
> Some of the recipes I have indicate that the fruit inside is actually
> fermenting.
> I was under the impression that yeast can't exist when alcohol gets
> toward the 20% mark. Rum is generally around 80 proof (40%).
> Does the juice from the fruit dilute the run enought that actual
> fermantation
> can start, or is the recipe wrong?
>
> Thanks for any insights.

So far, my nascent (one month old) rumpot is a bit under two inches
deep in a ten-inch wide glass jar. The jar has a lid that is not air-tight
so I covered it with Saran wrap to seal it. The plastic is not bulging so
I'd say it is not fermenting. The contents a pineapple, grapes, prunes,
raisins and 151 proof rum.