- --- In Distillers@yahoogroups.com, "Alex Castillo" <castillo.alex2008@...> wrote:
>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.
> 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.
I am still collecting all of the info needed to use this molasses to make some great rum (i hope)