I downloaded your recipe and I'd really like to give a go after I get a few basic runs under my belt. One question I have is where do I get the "live dunder" for my first batch? Is this dunder from any other rum batch?
If you do a search for "dunder pit" without the quotation marks, you can learn all about it.
Basically you take what's left in your still after a run, put it in a bucket, cover it to keep the worst of the bugs out, and let whatever indigenous bacteria you have in your region do their worst with the dunder.
You kindof have to think "milk" versus "cheese". Milk is what's left in the still after a run, and wild bacteria will take that milk and make it cheesy over the course of a few weeks or months or whatever.
Does that make sense?
And I think you're on the right track trying some easier recipes first. My rum recipe is definitely not for the feint of heart.
I'm thinking you'd do well to try a few runs of Birdwatcher's Sugar Wash Recipe
, and then you could save the dunder from one or two of those runs to start off your dunder pit, and use that dunder to start off making rum, once you're ready.