u/BackgroundBrother6

After finishing my last rum run and letting everything cool, I started my clean-up.

First I rinsed the junk out of my ferment barrel and dumped it into a 1 gallon jug to dispose of.

Next I went to clean the still, saving some of the backset for the next run. Here’s where not paying attention led to a real problem, I dumped the backset into the same bottle as the ferment, and closed the bottle.

I came home to VERY active yeast and a swollen gallon jug, and my immediate thought was I needed to relieve pressure before it exploded. There was no “relieving pressure” it was an absolute geyser of molasses and sugar water.

The kitchen ceiling, all 4 walls, INSIDE closed cabinets…