Show us your dunder pit

These little beasts do all the hard work. Share how to keep 'em happy and working hard.

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Re: Show us your dunder pit

Postby vqstatesman » Thu Sep 07, 2017 2:16 pm

Mikey-moo wrote:
vqstatesman wrote:
vqstatesman wrote:
Mikey-moo wrote:Does it smell a bit like soy sauce?


No soy sauce. Not really fruity either. Hardly has a smell.


Just took another sniff... maybe smells like dried fruit, dried apricot maybe? Only a very subtle scent.


Cool - and the taste?


Haven't taste tested it. Think I'll pass on that.
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Re: Show us your dunder pit

Postby Mikey-moo » Fri Sep 08, 2017 12:36 am

vqstatesman wrote:
Mikey-moo wrote:Cool - and the taste?


Haven't taste tested it. Think I'll pass on that.


Bah - I had to try though :clap:
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Re: Show us your dunder pit

Postby Shine0n » Fri Sep 08, 2017 6:42 am

Not bad after a boil and strainer, just have a chaser when you do.
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Re: Show us your dunder pit

Postby WeegieDistiller » Wed Sep 13, 2017 1:23 pm

Started my first pit just over a week ago. Started off small with a couple of gallons to see how it goes and will add to it with future dunder.

I started by adjusting the ph level to 5.4/5.5 and added a small cutting of a cane plant I have growing at home... no activity whatsoever so I thought bugger it and stuck in a halved coconut and Booom!! The pictures added are a day later then 2 days later! Smelling quite sweet like pear drops and funky fruits :D ImageImage
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Re: Show us your dunder pit

Postby Shine0n » Wed Sep 13, 2017 11:52 pm

Very nice, hope you have some good plans for that?
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Re: Show us your dunder pit

Postby WeegieDistiller » Thu Sep 14, 2017 1:28 am

I carefully removed the flesh of the coconut today and left the husks trying not to disturb the top layer, can't remember what it's called?
The plan is to try a couple of small runs. Mainly to see what works best, either add part way through a ferment or to the low wines as they both seem popular choices.
Would it be best to boil the dunder before adding to the fermentation or leave it raw?
Cheers,
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Re: Show us your dunder pit

Postby still_stirrin » Thu Sep 14, 2017 4:36 am

WeegieDistiller wrote:... the top layer, ( I )can't remember what it's called?
"pellicle".

WeegieDistiller wrote:Would it be best to boil the dunder before adding to the fermentation or leave it raw?
Raw will hold more flavor and create more as well. So, you'll need less to do it's job.

And you could add some dunder to the thumper too for a big rum flavor. Get creative.
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