extreme novice rum distiller - first ferment/run?

[dunluce]

Hi all,

I have read several of the 6618 returns for the term "dunder". I get the idea and concept, makes good sense to me for the most part. But there's a burning question for the first run.

What about your very first ferment/run - you can't have dunder, if you've never ran a run of rum before. Do you just run it as a neutral, and then after that of course you'll be able to create dunder? Or is there something I am missing for the very first run?

Thanks.

[Deplorable]

Your first rum run is still a rum. Save the dunder from the pot for future runs to improve your product over time.

[dunluce]

Your first rum run is still a rum. Save the dunder from the pot for future runs to improve your product over time.

Thanks, exactly what I was looking for. Didn't know if there would be much "rum" taste without a dunder addition.

[zed255]

Duner is not required to make rum. It is just used to help intensify or modify flavours. I've done rum with and without dunder and you can get good results either way.

[Saltbush Bill]

As long as you use at least some molasses it will have some rum flavour......no rum wash will make neutral , backset or not.

[dunluce]

As long as you use at least some molasses it will have some rum flavour......no rum wash will make neutral , backset or not.

Perfect. I have my first few washes finishing up their ferments, and in the meantime I thought I'd start on a rum wash....Buccaneer Bob's or something dark like that.

[SaltyStaves]

My first rum was a small charge. Less than a third of what I'd usually ferment. I stripped that and used the dunder to make up a large wash. The low wines from the first strip were added to the low wines from the bigger batch and it all got spirit run together.

[Yummyrum]

I just put down a Rum a few days ago . My first Dunder bucket was a biological weapon, my backup had such a scobbie in it there was no dunder left . Dumped them both .
No crying , just started another Rum without Dunder . No worries

[nerdybrewer]

Be careful you don't add too much, it should be acidic.
I add oyster shells to my rum wash, the acid will consume some of the shell and keep the ph in range.
Too much dunder makes it difficult for the yeast to work.
Think 10% - 15% max, at least that works for me.

[fisics67]

I am very new as well. I have made exactly two batches of rum. I followed Buccaneer Bob's recipe from the "tried and true" section. My first wash had no dunder, and the second only had backset from the first wash without it being infected. Honestly, I am very impressed with the results.

So, I cannot add anything to the discussion on dunder, but I can say that you can make some very good rum while developing your dunder.

[nerdybrewer]

I am very new as well. I have made exactly two batches of rum. I followed Buccaneer Bob's recipe from the "tried and true" section. My first wash had no dunder, and the second only had backset from the first wash without it being infected. Honestly, I am very impressed with the results.

So, I cannot add anything to the discussion on dunder, but I can say that you can make some very good rum while developing your dunder.

Absolutely true, BB's recipe is a very good starting place and if you start there and just keep on doing that you will make fine rum.
I'm a bit more adventurous by nature, so I have come up with my own that is unique to me.
However the tried and true exists because they work, and you can't really fault what works!

[dunluce]

I have another quick question... what's a reasonable amount of dunder to store. Surely not the whole batch of backset?

[8Ball]

I have another quick question... what's a reasonable amount of dunder to store. Surely not the whole batch of backset?

I keep enough in the frig to start the next batch. For me, a gallon jug works.

[zed255]

I agree with 8Ball, no need to store more than needed for a new batch.

I made the mistake (or maybe not, read on) of filling all my molasses jugs after my first big batch and still have enough for two more batches. Stuff has been hanging around for quite a while. One cool thing is that it changes as it ages, so it is getting real fruity and a lot of sediment has settled too. Each jug has become a mini dunder pit despite sanitizing the jugs and caps and collecting the dunder piping hot right out of the boiler. When I run out I won't grab so much next time.