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Re: Dunder

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  • missouri_bootlegger
    ... I was told by the owner of the local brew supply shop that barley malt is loaded with lactobacillus and I could infect the dunder with that I will give it
    Message 1 of 9 , Dec 22, 2010
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      --- In Distillers@yahoogroups.com, "Alex Castillo" <castillo.alex2008@...> wrote:
      >
      >
      >
      >
      > Hi Missouri.
      >
      > Dunder is simply the backset of a rum´s stripping run or first
      > distillation. You may use it either fresh (with less than 6 weeks of
      > being produced) or you may age it (by using a dunder pit as Harry
      > described). This aging process takes time (sometimes months) and the
      > idea is that it´ll get infected by bacteria from the environment. In
      > my experiment I infected it with known bacteria (from yogurt and cheese,
      > experiment ongoing).
      >
      > Dunder is used in rum production (aged or not) both for new
      > fermentations (no more than 40% volume) or in spirits runs (diluting
      > feints and low wines to no more than 30% ABV).
      >
      > The backset from spirits run is no dunder anymore, so it is discarded.
      >
      > In the other hand, rum fermentations are favored if infected by lactic
      > or propionic bacteria, due to the increased production of short chain
      > carboxylic acids which will become esters.
      >
      > HTH
      >
      > Alex
      >
      I was told by the owner of the local brew supply shop that barley malt is loaded with lactobacillus and I could infect the dunder with that I will give it a try.
      I am still collecting all of the info needed to use this molasses to make some great rum (i hope)
      MB
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