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Mikey-moo wrote:Old thread I know, but I didn't fancy starting a new one... here's what mine looks like after about 5 months unattended... smells a bit like soya sauce so should boost the umami flavours somewhat
What do people think?
Mikey-moo wrote:I think it's amino acids. You can buy soy sauce alternatives such as Braggs Coconut Aminos and they smell similar too.
I've added 2L to my 20L ferment, which is almost done - hooray.
What do I do now though Badmo? Throw the rest out? It's not a big bucket and 2L was all the clear liquid I could get out... do I just keep the mould cap and refill after my run? Or should I start again from scratch?
Badmotivator wrote:Mikey-moo wrote:I think it's amino acids. You can buy soy sauce alternatives such as Braggs Coconut Aminos and they smell similar too.
I've added 2L to my 20L ferment, which is almost done - hooray.
What do I do now though Badmo? Throw the rest out? It's not a big bucket and 2L was all the clear liquid I could get out... do I just keep the mould cap and refill after my run? Or should I start again from scratch?
That's a tough question. I am in the middle of a 350-lb panela project, so I replenish my muck pit with dunder every cycle. If you are doing one good run and then moving on to some other project, you could keep it around just as an experiment in the hope that it could be useful six months or a year from now. You could even feed it now and then with a dose of boiled yeast and some brown sugar. I don't know, I'm just throwing out ideas.
Yummyrum wrote:
Now I just use fresh Dunder .![]()
If I can't make a new batch using fresh stuff from the still , I'll keep it a few weeks or a month but I am over chasing skanky Dunder
Mikey-moo wrote:Yummyrum wrote:
Now I just use fresh Dunder .![]()
If I can't make a new batch using fresh stuff from the still , I'll keep it a few weeks or a month but I am over chasing skanky Dunder
I don't run often enough to have fresh dunder - I really need to up my game!
Wino2Distill wrote:Seems to me like the open air technique is a plan to make vinegar.
der wo wrote:Wino2Distill wrote:Seems to me like the open air technique is a plan to make vinegar.
Vinegar is normal in dunder pits. No way to keep vinegar out. If there is sugar in the dunder (and there is always sugar in dunder) there will be wild yeast creating alcohol. And when there is alcohol there will be vinegar bacterias creating vinegar from it.
And look here at 1:50
https://www.youtube.com/watch?v=AckevcF71og
You see all the flies (carrying vinegar bacterias)?
der wo wrote:http://cocktailwonk.com/2016/03/days-of ... dient.html
30% molasses skimmings
40% stillage from prior runs
10% acetic acid (cane vinegar)
10% molasses
10% muck (aka “flavor”)
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