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Re: Dunder pits

PostPosted: Sun Jul 28, 2013 9:42 am
by Smaug
How does it smell Al?
Did you steal a sample to evaluate clarity?

Re: Dunder pits

PostPosted: Sun Jul 28, 2013 9:53 am
by Al Qaemist
lwtcs wrote:How does it smell Al?
Did you steal a sample to evaluate clarity?


It still smells great lwtcs, didn't take a sample but it looks good at the top anyway. I was wondering if the fizzing was down to yeast if I could get a natural wild fermentation, but if its something else, I might want to pitch the hell out of my next wash so the yeast would (hopefully) overwhelm whatever else is going on with the dunder.

I think a couple of small washes are in order to see whats what, rather than risk a load of molasses being ruined.

Re: Dunder pits

PostPosted: Sun Jul 28, 2013 3:27 pm
by punkin
In cider and wine you can get a lactic fermentation after the initial fermentation. The lacto feed on the ethanol in there and convert malic acids to lactic acids i think. In your case that's not an issue.

Re: Dunder pits

PostPosted: Sun Jan 26, 2014 9:53 pm
by Beerswimmer
Back in the saddle, have a pit I've been adding to for the past couple months. It smells heavenly and I have used it in 2 batches already. I added a gallon to the boiler before a single run. Soooo good!!!

Re: Dunder pits

PostPosted: Sun Oct 15, 2017 6:37 am
by Shine0n
Bringing this back to life!

I've been on a rum kick and instead of an infected wash I use the infected dunder in the low wines at 25% total volume on the spirit run.

I'll post my recipe and then the process in which I use the dunder.


RUM

Re: Dunder pits

PostPosted: Sun Oct 15, 2017 6:42 am
by Shine0n
RUM-15-17 GALLON
18 lbs dark brown sugar
2 gallon feed grade molasses
1/2 cup bakers yeast

use enough hot water to disolve sugar and moll, take half wash/water (1/2 gal) stir in yeast.
use jet nozzle on garden hose and aerate the crap out of it. let the starter double in size and add to the fermenter, cover, hold temp at 90+f and in 4 days should be finished.
Strip in a pot still to 10% or lower if you like.

Re: Dunder pits

PostPosted: Sun Oct 15, 2017 6:49 am
by Shine0n
After you have stripped enough low wines to fill boiler and thumper down to 35% , take 25% infected dunder and add to the low wines for about a 30% run.

I do a med paced spirit run and usually retrieve 50-65% spirit for aging, the process allows me to control the infection without the chance of ruining a whole batch of wash just in case shit happens.
I've done 4 infected pits with great success but the most are better for blending than just a drinking rum but are very tasty in their own rights

Re: Dunder pits

PostPosted: Sun Oct 15, 2017 10:25 pm
by ElectricEd
I've been using dunder for 3 years now. 10% of the next ferment comes from the dunder. About 1 litre is left in the dunder cubie to reinfect the next lot of cooled backset.
I didn't like rum at all until I tasted the wooded 5th generation. My reaction was "Wow! There's something going on here!"
From then on every generation had a noticeable improvement.
The 10th generation has been wooded and I'll be waiting about 4 months until it's ready.
Dunder is the way. :D

Re: Dunder pits

PostPosted: Mon Oct 16, 2017 7:06 pm
by Shine0n
I truly believe that too!

Have you tried it in the low wines for a spirit run? I've found I can control the flavor very well this way, I have a couple different infections and been playing with it all summer.

I have a base rum ferment and is awesome by itself but with the addition of dunder it's amazing.

I'm going to keep experimenting with rums because they are easy, cheaper and very good.

Re: Dunder pits

PostPosted: Mon Oct 16, 2017 11:23 pm
by ElectricEd
No, I haven't tried it in the low wines for a spirit run. Could you give me an idea of what quantity to use for 45 litres of stripped rum wash?

Re: Dunder pits

PostPosted: Tue Oct 17, 2017 7:39 pm
by Shine0n
I think 25% is good but not for everyone, I personally like a very bold, strong flavorful rum.

Some like Bacardi style rums and I have never been a rum fan until I went to Jamaica a few years back and tasted some very bold high ester rum.

I think rum should have flavors, lots of high esters and that's when I started making RUM and just this year found my own recipe and started to play with infected dunder, percentages and low wines % to dunder ratios.

it's still a hit ir

Re: Dunder pits

PostPosted: Tue Oct 17, 2017 7:44 pm
by Shine0n
sorry, hit or miss with some but the base rum is where to start.
I run a thumper on my stripping runs so my low wines have to be diluted a bit to get to 35% that's when I add my dunder for 25% total volume.
Say 10 gallons low wines I'll add 2 gallons dunder for a spirit run and if I have enough low wines to fill the thumper I'll have a 24 gallon spirit run and get 10 gallons of barrel proof rum. Give or take on the cuts but on average I return 50-60% on a spirit run.

Re: Dunder pits

PostPosted: Wed May 02, 2018 5:33 pm
by Shine0n
This is a pit of mine I infected with dirty potatoes with the soil still on them. Makes for a nasty smelling pit but magic happens when added to low wines for a spirit run.

Re: Dunder pits

PostPosted: Wed May 02, 2018 5:35 pm
by Shine0n
This is another one with malted barley and has a wonderful lacto infection