Re: Aged dunder fermentation
- View SourceHi Mav,
Last time I did it, I grated around 1/4 pound and dumped it to the dunder (some 20 liters), waited some time until seeing the white cap on top (about one week here in the tropics) and then waited some more time (I think 3 more weeks, don´t remember exactly).
I think is better this way since bacteria don´t tolerate a high alcohol concentrations and like acidic environments, both conditions offered by dunder. If adding directly to wash, wait until fermentation is over and begin with a SG of no more than 1.060; according to Arroyo that´s about right for the final ABV%. I´ve used sliced cheese too, but probably grated cheese makes more sense.
Alternatively you could buy the (bacterial) culture, but you´ll get too much for a single experiment and probably pay more (around US$ 14)
Keep us post with your results
- View 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