Re: Aged dunder fermentation
--- In Distillers@yahoogroups.com, Chris Jude <vegbenz300@...> wrote:
> Also, I have quite a few batches of fermented cane juice (wines) that I
> won't be able to run very soon. I expect that by the time i can get to
> them all some of them may have sat for 2 to 3 months. It's winter here,
> but there are temperature variations these will be subject to. I'm
> wondering how dangerous or possibly beneficial this is, in terms of ruining
> the final distillate for a rum type product. Is there anything I should
> try to help it keep that amount of time? The wines are about 10-12%
If well covered, initially shouldn´t have much problems, but to be sure make someone add a generous amounts of tails from the same kind of wash you have, that will prevent that some unwanted bacteria produce off flavors. If you don´t have those tails use any others. Sugar juice rum is smoother in flavor than molasses´ rums, but probably neutral or grain tails won´t affect that much the flavor profile. If you have no tails at all, just wait ´till you get home and smell the fermented wash is smells fine run it.
- yo 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