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Re: Aged dunder fermentation

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  • waljaco
    Brettanomyces strains can handle lots of sugars other strains cannot so it could be useful for unfermentable molasses sugars. The lactic culture is not
    Message 1 of 31 , Oct 15, 2011
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      Brettanomyces strains can handle lots of sugars other strains cannot so it could be useful for unfermentable molasses sugars. The lactic culture is not necessary for molasses but for specialty beers and wine.
      wal

      --- In Distillers@yahoogroups.com, "Alex Castillo" <castillo.alex2008@...> wrote:
      >
      >
      >
      > Hi Fred.
      >
      > I think you´re taking about Belgian Sour Mix 1 (WLP 655). I´ve
      > been tempted to use it, but it claims that may take months (even years)
      > to fully develop the "Brett character". Since you´re taking about a
      > second fermentation, how long do you wait after adding it to finally
      > distill? How about flavor? Does it worth?
      >
      > Alex
      >
      > P.D.
      >
      > I think that it could be an easier approach for people not in the
      > caribbean to get those lactic/bacterial cultures to get a
      > Jamaican/Martinican/Reunionian profile, lol
      >
    • Carlos alberto Sanchez
      yo soy un verdadero milagro de la vida ________________________________ De: Chris Jude Para: Distillers@yahoogroups.com Enviado:
      Message 31 of 31 , Feb 22, 2013
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        yo soy un verdadero milagro de la vida


        De: Chris Jude <vegbenz300@...>
        Para: Distillers@yahoogroups.com
        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?

        thanks,

        chris


        On 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!, lol
        Have fun...and keep it safe!
        Alex



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