Making a rum dunder pit with known bacteria and brett??

[Beerswimmer]

I've been away for awhile hombrewing beer pretty hard. But, I made killer rums for years. I used to keep jugs of my rum dunder and let it funk up in my house, and I made amazing Navy style rums. Heavy, fruity, and PACKED with flavors not available without that nasty funky dunder. But after brewing beer for so long it seems like I was throwing dice and waiting for something bad to happen. I did have a few "pits" get nasty, almost fecal. I want to avoid that. I'm thinking of doing it in a more controlled, sterile way this time. Adding certain strains of bacteria or brett to dunder, and possibly occasionally feeding it with molasses. Has anyone done this? What did you add??

[Odin]

Biological kefir bacteria.

Odin.

[bearriver]

LWTCS posted a scholarly article on dunder pits. I'll try and find it for you, otherwise try sending him a PM and requesting a link to that source.

Edit: Here it is: http://ww.homedistiller.org/forum/viewt ... 1#p7242489" onclick="window.open(this.href);return false;" rel="nofollow

[Beerswimmer]

Wow, thanks!!!

[moosemilk]

Biological kefir bacteria.

Odin.

Do you suppose there would be enough left in the Kefir itself? I have a source I get fresh kefir from (a local dairy makes it). Would i be able to splash some of this in my dunder pit?

Edit: nm, i see some discussion in the post for Bucaneer's rum recipe. I'll read up there. While i enjoy a glass of kefir lol.