Do you have to burp it or can you just do a one way seal? When I do custard or alcohol infusions in Mason jars with my sous vide circulator, I just tighten the lids, then loosen 1/12 of one turn. Water stays put but air can escape as pressure goes up. Wouldn’t that work here?
I said I would always correct people after I defended. Almost 10 years later I never do. Best of luck with the eternal annoyance!