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48105Re: Aged dunder fermentation

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  • waljaco
    Oct 13, 2011
      Lactic bacteria need lactose which is found in milk. There should be enough wild bacteria to work on the dunder.
      wal

      --- In Distillers@yahoogroups.com, "gavinflett" <gavin_flett@...> wrote:
      >
      > These are questions for Alex (or any Rum experts for that matter)
      >
      > Alex, I am making Rum and have the backset from the last wash ageing to make dunder. I live in a temperate climate, so no quickened ageing process due to higher temps here. I read in one of your posts that yoghurt is to be added to the dunder in order to age it.
      >
      > Did I read that correctly? If so, can I put in any yoghurt, such as Activia Vanilla flavoured yoghurt?
      >
      > Do I need to do anything to the yoghurt prior to adding it to my dunder?
      >
      > How long should I age the dunder before using it in another batch?
      >
      > Lastly, is the molasses I obtain from the local sugar refinery (located in the city I live in actually) going to contain any wild yeast? Is this the yeast I should be using to ferment the Rum (currently I am using Lavallin EC-1118)?
      >
      > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
      > >
      > > Wild yeasts, bacteria and fungi can help ferment sugars regular yeast cannot, and also help in flavor development - the dangerous one is vinegar bacteria which will decrease your alcohol yield and the acetic acid produced can carry over. Batavia rum relied on these wild things in Chinese yeast or Indonesian ragi yeast.
      > >
      > > wal
      > >
      > > --- In Distillers@yahoogroups.com, "Alex Castillo" <castillo.alex2008@> wrote:
      > > >
      > > >
      > > >
      > > >
      > > > Hi
      > > >
      > > > Much have been written down about aged dunder and its use mainly as a
      > > > diluent of low wines. In that event Harry have said, and Wal has posted
      > > > extracts of old books which show that in Jamaica is used as much as
      > > > 50/50 with water, using only the middle part. My experience has been so
      > > > far mainly with fresh, next day after distillation, dunder. My
      > > > understanding WAS that this aging naturally occurred after several
      > > > months or at least weeks after fresh dunder was in contact with air rich
      > > > in wild yeast and bacteria; I also know that this process can be quicken
      > > > by adding lactic bacteria contained in yogurt and cheese. However the
      > > > other day I left some fresh dunder in one of my fermenters (usually I
      > > > kept it in a closed gallon jug) not for aging it, but waiting for some
      > > > molasses and great was my surprise to discover that in the matter of
      > > > DAYS the white film, common in aged dunder had formed! Going a step
      > > > further I added a generous amount of molasses, some water and plenty air
      > > > (but no nutrients) and...it fermented! It did it so nicely that not only
      > > > the smell through fermentation was pleasant, but the yield increased!
      > > > Those low wines are waiting to be distilled right way, but my concern
      > > > was that the white cap could somehow interfere with a proper
      > > > fermentation giving low yields, bad smell or stopping it at all. None
      > > > of those was observed. In fact, yesterday I dumped some fresh dunder in
      > > > the fermenter and just today can be observed the development of the
      > > > white film/cap. So my question is, why people in Jamaica use to discard
      > > > that film? Why can we just use it? Probably an input from Harry, Wal,
      > > > Jim or some other MKO can enlight us about it. In the mean time I´ll
      > > > keep you informed, in a few months, how it went after spirit-distilling
      > > > and oak aging.
      > > >
      > > > Ideas welcome!
      > > >
      > > > Alex
      > > >
      > >
      >
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