Harry, I have no doubt the bacterial dunder was *a* missing ingredient, and I also don't doubt that the complexity of a really festered dunder would add to the...
44824
Harry
gnikomson2000
Mar 25, 2009 5:45 am
... The 'correct' yeasts and 'correct' bacteria for true traditional rums are derived from the sugar cane stalk itself. The grey powder you see on the mature...
44825
Robert Hubble
zymurgybob@...
Mar 25, 2009 6:53 am
That was FOUR cups cow molasses. Zymurgy Bob, a simple potstiller To: distillers@yahoogroups.com From: zymurgybob@... Date: Tue, 24 Mar 2009 21:08:01...
44826
burrows206
Mar 25, 2009 6:57 am
Hi Harry, When you have a good fungal growth at the height of summer in UK (such as it is). Is the local variant of fungal infection (remember it's dunder...
44827
Harry
gnikomson2000
Mar 25, 2009 8:06 am
... Not. You've answered your own question. And yes, you draw the middle portion 1/3. I've posted about this before, including sketches of gear to do it...
44828
burrows206
Mar 25, 2009 8:21 am
Hi Harry, Yeah I thought there was something about that a while back, sorry Harry. I never put two and two together to go looking Geoff...
44829
mikejwoodnz
Mar 25, 2009 9:55 am
Ok - good idea - difficult but difficult to define the beginners needs - a basic problem is their level of understanding - the problem is not that they don't...
44830
waljaco
Mar 25, 2009 10:56 am
From the University of Nevada, Las Vegas Food & Beverage course notes on Rum - Dunder is a residue from previous distillations and is allowed to undergo a...
44831
waljaco
Mar 25, 2009 11:12 am
Rafael Arroyo suggests introducing Clostridium saccharobutyricum into the fermenter. The bacteria was found in and isolated from sugar cane bagasse. The acids...
44832
waljaco
Mar 25, 2009 11:23 am
"Some rums are made using only natural fermentation...... .....Other rums are fermented using selected and cultured strains of yeast..." wal...
44833
Trid
triddlywinks
Mar 25, 2009 12:39 pm
... You know...that statement is just the icing on the cake when I first misread the subject line as "lumpy black Harry bits." Trid -too early to be awake...
44834
Robert Hubble
zymurgybob@...
Mar 25, 2009 3:49 pm
Mike, If I understand your point corrrectly, I agree. In my opinion, forcing a beginner to learn the principles of congener production management before he or...
44835
Eric Yendall
eric_yendall
Mar 25, 2009 7:00 pm
Zymurgy Bob I think a book is a good idea and this group an excellent forum to help you along. And you will certainly need a lot of help and cooperation from...
44836
Robert Hubble
zymurgybob@...
Mar 25, 2009 9:55 pm
Thanks of rthe response, Eric. My replies are inline. Zymurgy Bob, a simple potstiller To: Distillers@yahoogroups.com From: eric_yendall@... Date: Wed,...
44837
dearknarl
Mar 26, 2009 1:11 am
Geoff, Most of the time with my infected dunder, the solid bits either float or sink, and draining from near the bottom of the bucket with a sediment reducing...
44838
KM Services
goodyear1952
Mar 26, 2009 3:05 am
Do not reply This is my opinion and if I am wrong I will be corrected I am sure... Cheers Ken Mc Co-Moderator :...
44839
waljaco
Mar 26, 2009 7:21 am
There is plenty of information out there, but possibly in a not too user-friendly way? e.g. Rum Aroma Descriptive Analysis by Sabina Maza Gomez, 2002 It's in a...
44840
anthonyathawes
Mar 26, 2009 9:58 am
Well! Well! Well! Harry, I do believe you've hit the nail on the head! Why has it taken two years to find out the truth about treating Dunder to a temperature...
44841
abbababbaccc
Mar 26, 2009 12:54 pm
I just reread through the "Production of American whiskies: bourbon, corn, rye and Tennessee" by R. Ralph and guess what. With continuous column no cuts are...
44842
someperson246@...
someperson24...
Mar 26, 2009 2:09 pm
Newbie here -- I'm still in the process of gathering stuff to build my pot still, but reading the forum with interest. The notes about sugarcane supporting...
44843
Trid
triddlywinks
Mar 26, 2009 6:24 pm
... I seem to recall that in the case of a continuous column, there are extra plates where the higher boiling point volatiles actually accumulate one plate...
44844
Harry
gnikomson2000
Mar 26, 2009 10:01 pm
... extra plates where the higher boiling point volatiles actually accumulate one plate higher than where the product collection is drawn from...similarly, the...
44845
waljaco
Mar 27, 2009 4:59 am
In Belize they slice the canes thinly vertically and add it to the mash to ferment. The wash and sliced cane is then put in a pot and distilled. Alcohol and...
44846
abbababbaccc
Mar 27, 2009 6:28 am
Yep, that's the case in general. Further reading from the same book gave somewhat complicated process of heads removal and column stability ensuring for...
44847
Harry
gnikomson2000
Mar 27, 2009 7:36 am
... Maybe they don't remove it Riku. Maybe that's why I can't drink bourbon. Makes my ankles & feet swell up. No not really, j/k. It's an allergic reaction...
44848
burrows206
Mar 27, 2009 7:54 am
Hi Harry, I like the new links at the bottom of this posting it makes things very handy indeed. Can you apply this as standard on all the "distillers" posts...
44849
abbababbaccc
Mar 27, 2009 9:59 am
Harry, I have good news for you. There's a solution to your problem, you can make your own bourbon and age it in shavings from used casks. I think it's called...
44850
anthonyathawes
Mar 28, 2009 10:49 am
I am just a little surprised that no-one has raised their head above the parapet on getting Dunder to re-ignite. In reading about it, I believe it is not...
44851
Harry
gnikomson2000
Mar 28, 2009 11:09 am
... .....That's another old wives tale Tony. It stems from the misunderstanding on what dunder is: Some used to say dunder was high kreusen (yeast froth)...
44852
anthonyathawes
Mar 28, 2009 11:59 am
Thank you for this, Harry. Knowing that yeast doesn't like to go much above 25 C has always made me wonder, though some advocate re-hydration of the yeast at...
