Very interesting, as usual with your posts, Wal!
--- waljaco <waljaco@...
> The lees or feculencies
> remaining in the still, and which are called 'dunder', serve all the
> purposes of yeast in the fermentation. The attenuating properties of
> the ferment are such that the materials with which it is mixed yield
> much greater proportion of spirit than could be obtained if they were
> fermented without it. It is consequently carefully collected, and,
> when the distilling season is over, preserved in such quantiities as
> will fill almost all of te fermenting vats. It soon becomes covered
> with so thick a film as to exclude the air, and the sediment leaves
> the intermediate fluid pure and of a bright amber colour, which, when
> carefully drawn off, is employed as already described in proportions
> suited to the nature of the fermentation. Dunder has a somewhat
> taste; it is claimed that it increases considerably the aroma of the
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