I am anxious to start Buccaneer Bob's rum recipe. Since it will be a first run, I'm missing the dunder to add to the ferment. I could run a small batch, retrieve some backset and go from there, but I'm always up for something new. Besides, failure is never an embarrassment to me. My neighbour ferments Kombucha and develops these monstrous "mothers" or SCOBY's. I got to give the mother a new job. First step is to create a liter of yeast trub, as per Bob's recipe. I threw some brown and white sugar into a jug and pitched some bread yeast. I plan on boiling it when it's done it's job. 30 minutes after the yeast was added, I moved it to the sink.
My neighbour dropped off the culture/mother/scoby. I'm certain I spotted a pulsing vein in there.
It's now living in a molasses and water mixture. It will naturally get acidic as it ferments. I will watch the Ph carefully when I throw this into the first ferment.
I have thought for awhile that dunder pit inoculations would be valuable as a product, which is as unique as the source. That is if there exists a viable/desireable method...
There is some technical data that LWTCS linked here recently. That data compared the presence of certain bacterias and fungi in different pits. It is a very interesting read, and adds head spinning complexity to the rum process.
I forgot to add that both solutions measured at 1.090. No real reason other than a starting point. I suspect that the molasses and mother ferment will be really slow. I'm keeping the fermentation containers at 20 C.
If I were you I would simply start a ferment, throw in some rotting fruits from outside and leave it. That will make the dunder you are looking for. This - with vinegar mother - would lower the pH gradually to a point that lactic acid bacteria would not have an ideal environment.
The still is not a liar. Mash and ferment quality is 99.9% of your performance.
Attempting to get an update on this thread. Anyone still about?
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Oh. Ok. Sorry to hear that.
Feel free to come back anytime though.
Some of us a quite friendly
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