Rum Talk......

[Liquid_Luv]

I'm doing a ferment using 25% infected dunder. Must say it smells awful and is very sluggish after about 5 days. So last night I added some DAP and crushed up some B vit and it's perked up a bit this morning. Slowest ferment I've ever had The smell is a concern but I'll ride it out and decide later whether to run it or not. Normally I'd take a taste, however ... . I remember another little rye ferment smelling like this half way through and then changing by the end. Hopeful but doubtful. bd.

How'd it smell goin in... the dunder of course! Was it aged long... first or second stage? Did you make any other mods to your regular rum wash other than the dunder? Did you allow the yeast to take before adding the dunder, or was it all set off at the same time? What was your expected abv yield from the wash? Real interested to hear the final results.

[blind drunk]

How'd it smell goin in... the dunder of course!

Terrible

Was it aged long... first or second stage?

Fuzzy stage then the bluish green mold stage - about 9 months old, through various seasons

Did you make any other mods to your regular rum wash other than the dunder?

Switched out the brown and white sugar for a natural cane sugar

Did you allow the yeast to take before adding the dunder, or was it all set off at the same time?

Same time - is this wrong??

What was your expected abv yield from the wash?

About 8%

Real interested to hear the final results.

Me too

Cheers, bd.

[blind drunk]

The wash is starting to smell much better; not so pukey. For a minute there I thought I was making cheese Still sluggish though, for whatever reason, but it is perking. bd.

[LWTCS]

BD,
For what it is worth, my rum washes work off at different rates. Not sure why.........and thankfully I'm not bothered by it at all.

I am buying my panela from three different venders. Seems like goya has the panela that ferments the best.....I think.

[Liquid_Luv]

BD,

Dunder may smell different from one nose to another… IMHO it is not supposed to smell really bad or terrible as you mentioned… perhaps it may just be your sniffer isn’t partial to the smell of mouldy dunder? The stinky blue cheese like stage (Primary Mould) your dunder was at is not as nice to the nose as it is once completely consumed; however, it is still good for the rum as many of the wanted esters have formed.

Although I haven’t incorporated infected dunder into my washes yet (hence my big interest in your results), it is my understanding that it is preferable to allow the yeast colony to be well established in the aerobic stage (first 24-36 hours) in which they feed and multiply with oxygen still remaining in the wash… then adding the infected dunder which will then work synergistically with the yeast in an oxygen depleted (anaerobic) environment… perhaps by starting them at the same time, the bacteria from the dunder was competing with the yeast for nutrients required to expand their own colony, hence a smaller yeast colony resulting in the slower than usual ferment… just a thought… ?

Everything else seems good to go.

I have had much success using fresh dunder straight from the boiler on the strip run into my next wash… and fully aged dunder in my boiler on the final spirit run. I have been planning to knock up a 12 gal wash using early second stage infected dunder. My idea was to start with just one gal. of dunder to 12 gal wash… please keep us posted… and please do take it all the way… still her the way you would your normal runs and see what differences if any you notice. Thanks for this one BD… cheers!

The wash is starting to smell much better; not so pukey. For a minute there I thought I was making cheese Still sluggish though, for whatever reason, but it is perking. bd.

Good to hear... sounds like this one may well make it onto the list of things that worked out for the best.

[blind drunk]

perhaps by starting them at the same time, the bacteria from the dunder was competing with the yeast for nutrients required to expand their own colony, hence a smaller yeast colony resulting in the slower than usual ferment… just a thought… ?

I think you're right; it's a Darwinian battle going on in there Thanks, bd.

ed - next time I'll do a starter, which is what I normally do. That should also give the yeast a good head start.

[LWTCS]

perhaps by starting them at the same time, the bacteria from the dunder was competing with the yeast for nutrients required to expand their own colony, hence a smaller yeast colony resulting in the slower than usual ferment… just a thought… ?

I think you're right; it's a Darwinian battle going on in there Thanks, bd.

Hahha thats a good observation.

Treat them yeasts like kobe beef BD Ha.

Bin sippin,,,,,,,,,,rum,,,,,,,,good rum.

[blind drunk]

I think I figured out the smell of the fermenting rum wash - it's exactly like that smell when you go into an Italian deli that sells lots of olives in open containers. My wife agrees, it smells like olives So first it's like puke, then cheese, now olives; makes me hungry. Hopefully soon it will smell like bread! bd.

[NewGuy]

LW-
4 or 5 dried cots what's a cot? apricot? help me out------

[LWTCS]

Hehe,
I asked the zackt same queshdion back a while ago.

Apricot. Dried apricot.

[LWTCS]

Finally got a brew shop opening close by.

Surely would like to try a new yeast (perhaps ale yeast?).

Any suggestions?

They are getting their enventory worked up to speed and are quite happily taking requests.

[kiwistiller]

EDV 493?

Failing that, ask them for a nice estery ale yeast that is good for warm going on hot ferments. You'll probably have to lie about needing the warmth I guess, maybe say you can only ferment near something or other that's warm in your house / made up business.