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Just went to check on how the small amount of sugar in my sloe gin was getting on. The bottle was empty and on closer inspection cracks has developed and the contents had seeped out.
My question is why did this happen, was only a couple of spoons of sugar as wasn't much room for more. Could that have fermented? Was neat gin otherwise so would be surprised. Or was it the fact it has been hot and there was little space in the bottle for expansion?
Guess next year I leave a big air gap at the top for compression to solve either issue. Years of success previously
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