Another recipe for Hooch?
The tea and herbs could act like Hops, and prevent general infections. Some wild yeasts could have ridden in on the fruit and squash, making beer? You didn't say anything about your sanitisation, maybe yeast from a previous use of the bottle?
I wonder if the fermentation is done, or if pressure killed the yeast? How long are you planning for your secondary?
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"