What exactly is dunder? - Home Distiller I beg to differ on the "Dunder is the yeast-rich foam leftovers from one batch of rum that is used to start the yeast culture of a second batch" or the yeast cake etc etc there are a multitude of recipes that use "dunder" UJSSM for the most common example and it is the skanky shite thats left in the boiler after a strippin or first run of a wash thats added back to the next wash, ie sour mash
Dunder - Distillers Wiki Dunder is put into a open container (the famed Dunder Pit) to encourage bacterial infection These bacteria create Carboxylic acid that is then converted into an Ester Dunder pits must be maintain by the removal and addition of fresh dunder or some materials in the dunder pit will decompose into ammonia
Saving rum dunder - Home Distiller Dunder usually starts lower than that so some calcium carbonate (shells, chalk, marl etc) is a good slow buffer, and or calcium hydroxide (pickling lime) will work faster and stronger You can let ph swing many times apparently without harm so no need to babysit it constantly
When to add aged dunder? - Home Distiller I have not added aged dunder mid-ferment, but I have had success adding it from the start of the ferment I use about 1+ gallon of aged dunder backset with fresh to total 6 gallons per bucket If you add any time before the ferment is finished, Watch the PH I need to add potassium carbonate to get my wash up to proper PH after adding the dunder
Rum: Backset, Dunder And Lees - Home Distiller Dunder tends to be Rum specific, the rest tends to be more commonly used with Whiskey Sour Mash most properly refers to the process of using backset but most people use them interchangeably Dunder can be used fresh or left to nature to allow for infection by bacteria
Storing Dunder Backset - Home Distiller My dunder pit is in a HDPE fermenting bucket and the ph is always below 5, usually 4 5 or lower I transferred it to a different bucket about 3 months ago and cleaned the initial bucket, which had held dunder for about 1 year or so
Fresh Dunder to Flavor Finished Rum? - Home Distiller Does anybody have any thoughts on using fresh rum dunder, straight from the still, to flavor your finished rum? On a whim yesterday, I whipped up a shot with like 5-10 percent dunder in freshly distilled rum and it seemed like it has a lot of potential for a really heavy rum The most noticeable thing for me was the improvement in mouth feel
When to add (infected) Dunder. - Home Distiller If your dunder is ready to go, include it at the stripping And then let the flavor of the low wines decide, if it's enough or if you also want to use it at the spirit run In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure
My first dunder pit (with a ?) - Home Distiller It was so nasty, I disposed of the dunder bucket by setting it on a brush pile, lighting it afire and shooting it from a distance Just thinking about it makes me want to wash my hands From my experience, yeast thinks dunder is kryptonite If your chasing after high ester Rum, only add it after fermentation is over
What do YOU use your dunder for? - Home Distiller Dunder usually ranges from 1 to 3% ABV, vinegar stock, from wine, usually starts between 5 and 10 % Good salad vinegar is usually around 4 5 to 5 5% acid, by volume, and the conversion by a robust acetobacter is very nearly 1 to 1, % alcohol to % acid