2010年1月26日 · 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 …

2019年9月23日 · 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.

2017年9月4日 · 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.

2018年3月28日 · 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 …

2007年7月12日 · 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.

2018年6月25日 · 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.

2018年3月1日 · After having some concern over accidentally creating mycotoxins in a dunder pit and then concentrating them in the product further from distillation, I came across this article. According to this study, mycotoxins do not carry over into the distillate of a "unpolluted barley shochu mash (that) was spiked with 13 mycotoxins to cause it to be ...

2016年10月17日 · 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.

2009年9月11日 · I have been re-reading the articles and the 1945 Arroyo patent, and they all state simmilar things. Various bacterial contaminants that occur naturally in the soil and sugar cane are responsible for the bacterial fermentation in the dunder that causes production of the esters that dominate the tails and improve the flavour.

2014年4月3日 · Dunder pits are pretty straight forward. I have 3 going. One is panela, another molasses and a third is a mix of the two. I started mine by placing the dunder is barrels under a pear tree. It was kind of cool outside, so I didn't get much activity until it warmed up. Now I have 3 dunder pits that are all pretty funky and have varying smells.