Linny wrote:Can someone tell me how and why you would use a Dundee pit
Yummyrum wrote:Linny wrote:Can someone tell me how and why you would use a Dundee pit
Nearly all the rum recipes use Dunder in them .Mac Rum ,Hook Rum,Pugi Rum etc.
Generally these recipes simply reuse a portion of Dunder straight from the still and let it cool and goes back into new ferment .It is sterilized Dunder.
If you keep Dunder for some time,it develops a mold ( bacteria) which is meant to cause an improved flavour profile when added to the ferment .I believe that it is added unsterilized .Now I have no experience with this other than having saved up some Dunder from several generations and letting them age for well over a year now .
I have only ever added sterilized Dunder as I'm a chicken shit and don't want to risk infecting a good wash :think: .
Apparently many Rum distilleries used Dunder pits ,thats where the Idea comes from.
"Stillwagon" started THIS thead about adding bacteria to a ferment .I think this is what he was referring to
Yummyrum wrote:I have only ever added sterilized Dunder as I'm a chicken shit and don't want to risk infecting a good wash
MacStill wrote:I'd water low wines down with it just before running through the still,
SBB wrote: Different molds take over from others as time goes by, its the last stage of this process that you want.
Yummyrum wrote:Res ..that looks likes the yeast slops from thr fermenter you have there ..Dunder is the stuff left in the still when you have finished.
I dn't think its offensive to smell andwhen the lids on heres no smell
res wrote:P.S Her name is Albert
Users browsing this forum: j.chappy7 and 39 guests