Rum Dunder Smells Sharp

[Beerswimmer]

I have aged/let rot rum dunder in the past and it had always smelled pretty good to me. I just started a new pit and my dunder has a thick skin on it and smells kinda...sharp. Not rummy or sweet. Should I toss it and try again, or use it? I was planning on a run today and I would be using the aged dunder in the fermenter.

[Beerswimmer]

Anyone?

[blind drunk]

Haven't used mine yet but it doesn't smell sweet or rummy; it smells infected and there's been various colored skins on the surface, but never thick as you've described. I've made vinegar before and the mother was always thick on top and eventually it would fall. Sorry, not much help but that everything I know. Good luck, bd.

[Beerswimmer]

I'm just going to toss it. No need to ruin my next batch with bad dunder. Crap in=crap out.

[blind drunk]

How old is it? If you have the space, why don't you hang on to a small pail of it and see how it progresses. You never know. Mine has gone through many stages and even though it smells bad now, I think it's a good thing. Once I'm back from a little trip we're going on, I'll use up one of my 5 gallon pails bd.

[LWTCS]

Be ashamed to not let it progress for the sake of edification.

So little info available.

[Beerswimmer]

I ended up keeping it since I had the space for it. It's starting to smell a lot better! Hopefully I'll be using it soon in a test batch! The sharp, nasty smells are almost gone and a sweeter rummy smell is starting to come out.

[LWTCS]

That's good news (I hope)