Hi Alex thanks for Being active on Harry s site, I read both sites every day but tend not to offer solutions to problems now days because life style changes.Message 1 of 31 , Oct 19, 2011View SourceHi Alex thanks for Being active on Harry's site, I read both sites every day but tend not to offer solutions to problems now days because life style changes. I'm not distilling as often as I was a year ago.
Getting to my question Alex, when you say to add some Emmental cheese to the rum wash to add a more complex aroma/flavor. Can I ask, how much Emmental cheese is needed for a 25 liter rum wash and how you mix it into the wash?
Just grate it into the wash or mix it into a watery paste/ slurry? The later makes more sense to me. I found some Emmental cheese today and keen to try it. Thanks Alex.
"If you want to get a little more "complex" do add some aged cheese (i.e. emmenthal, or swiss or any other having "holes" in it) they promote the development of propionic acid, (due to the presence of propionibacterium freudenreichii ). Propionic acid is a chemical which promotes "rummy" aroma/flavor."
yo soy un verdadero milagro de la vida ________________________________ De: Chris Jude Para: Distillers@yahoogroups.com Enviado:Message 31 of 31 , Feb 22View Sourceyo soy un verdadero milagro de la vida
De: Chris Jude <vegbenz300@...>
Enviado: domingo, 10 de febrero de 2013 20:19
Asunto: Re: [Distillers] Re: Aged dunder fermentation
reviving an old dead thread.
I've got several quarts of first run sorghum distillate run by a friend who made no cuts, just gave me the whole run. I want to run it through again to clean it up and remove the feints and the 35-50% cuts per Arroyo's method. I've got some fresh sorghum runs that I save the backset and the rum oil cuts. When doing this distillate run, could I dillute the liquor with the dunder for extra flavor, or should I cut it 50% with pure water?
chrisOn Sat, Oct 15, 2011 at 4:39 PM, Alex Castillo <castillo.alex2008@...> wrote:
Gavin,Begin with dunder/water 50/50 (i.e. 10 liters water + 10 liters dunder) adding your molasses (i.e. 1 gallon), DAP (i.e. 1 Tbsp), citric acid (i.e. 1 Tbsp) and yeast (1/4 cup - 1 cup, hydrated or sprinkled on top, then mix).I suggest you to begin with bread yeast, since is inexpensive. With time you may even go all dunder.Oxygenate/aireate well (i.e. aquarium pump 1-2 hours).Alternatively (instead of using dunder) would be interesting to try bacterial cultures (bretts, lactic, etc.) as secondary fermentations, or even dumping the yogurt after the primary fermentation to create the dunder efect "in situ", lol. There´s plenty room for experimentation. I like that!Please let us know how it went in your Jamaican craft, Gavin-rum!, lolHave fun...and keep it safe!Alex