Show us your dunder pit

[vqstatesman]

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.

[Mikey-moo]

Cool - and the taste?

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

Bah - I had to try though

[Shine0n]

Not bad after a boil and strainer, just have a chaser when you do.

[WeegieDistiller]

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

[Shine0n]

Very nice, hope you have some good plans for that?

[WeegieDistiller]

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,
Weegie

[still_stirrin]

... the top layer, ( I )can't remember what it's called?

"pellicle".

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.
ss

[Vanmark]

Not quite a traditional dunder. This is the backset from a distilled apple wine, inoculated with a strong cheese and left in a cool basement. This growth happened in less than two weeks!

The smell is still surprisingly mild, more or less like the regular backset. I'm going to let it ripen until next apple season and experiment with using it to dilute the low wines for the spirit run.

[Shine0n]

That looks like the surface of a distant planet. lol

Good luck with the journey, are you going to adjust the ph or just leave as is?

[Vanmark]

The apple wine from which it came was quite acidic to begin with, so to get it going I'll probably need to up the pH a bit. I have quite some time before I need to use it so I'll wait to see how it stabilises.

[Wino2Distill]

[img]https://uploads.tapatalk-cdn.com/201806 ... 6cc10f.jpg[/img]

Squirrels got into this one...

[Angoth]

This is a macro picture of my dunder +/- 1 month old ...

[Cpt Blackstrap]

This ones been brewin for two weeks. I just topped it up two days ago with cooled dunder from the still. I threw a banana skin in to start it..

[AlChemE]

This is my first time trying the infected dunder thing...

I got 4 gallons of fresh dunder straight out of the still from a nearby micro distillery. He adjusted the pH to ~5.2. I also added a cup or two of water to decrease the osmotic pressure.

Then I steeped some raw barley for a couple days. The activity took off and smelled like a yeasty ferment (maybe some leftover sugars?) It then got progressively stinkier... I then added a raw chopped up potato and threw that in the mix. So far it smells really musty/muggy/yeasty/slight moldy smell. Not quite sure if that's what we are looking for or not. This is it at a month - 6 weeks old. Looking to make a basic rum from plain old molly and brown sugar. Keep half white to drink and half aging for later.

[Celis]

This is my first dunder pit. I had some maggots, so I scooped them out and closed the lid. This caused the pellicle to drop and after reading that it needs airflow, I decided to open the lid and now it's growing again. [img]https://uploads.tapatalk-cdn.com/201810 ... ccf816.jpg[/img]

[Yummyrum]

You're all a bunch of sick bastards

Check this out ..Iff'n it doesn't appear here Muck Pit LifeCylce

[iwine]

I just found my old Dunder bucket . my Dunder pit is about 4 1/2 years old. the first picture was taken in June 2014, the second picture was taken end of October 2018. according to my notes and boiling and not swallowing the first one had a buttery caramel slight vinegar flavor it had a nice smell to it. as you can see in the passage of time I about a gallon and a half has evaporated . I'm glad I dated the bucket .

march 2014

oct 2018

[Beerswimmer]

Awesome!!! I wish we would start a pay it forward thread, but with live dunder. Send a small plastic soda bottle(takes a LOT of pressure before exploding) of live dunder to seed a pit for people.

[Beerswimmer]

My dunder pit has started to get interesting. It grew a pellicle and is now smelling different than just dunder, kind of an airplane glue and fruit smell. Similar to early heads.


https://imgur.com/a/h8HK8pp

[JeeterBee]

I don't know if I have the balls to use this. I am scared to smell it.

Dunder Funk

[SaltyStaves]

I am scared to smell it.

You should be. Dry mold spores aren't something you should be inhaling.
Skim the mold off and reassess your container covering. You shouldn't be creating an environment where mold can thrive.

[Fiddleford]

In a poorly lit hole lies a lumy gooie smelly substance known as dunder

This is my first pit its a few months old but it died a while back due to the cold do I brought it in and poured in some old yogurt and its back to health

[JeeterBee]

I am scared to smell it.

You should be. Dry mold spores aren't something you should be inhaling.
Skim the mold off and reassess your container covering. You shouldn't be creating an environment where mold can thrive.

Yeah that's what I was thinking. I hadn't opened the bucket for a month. It does have a bucket lid that is loosely on top. I think I might throw this one away and try again next rum run. I am not liking the mold.

[NZChris]

A dunder pit that is plumbed so that you can draw off from the middle and refill without disturbing the cap might help you. I don't know if it's been discussed in this forum before, but it's not a new idea and you should be able find drawings on the net if you search for it.

[BoisBlancBoy]

Anyone have a profile picture of their Dunder pit in a glass jar/carboy showing the stratification?

[Wino2Distill]

[img]https://uploads.tapatalk-cdn.com/201904 ... 6e6933.jpg[/img]

Going to run this beautiful smelling panela dunder tomorrow with some molly low wines and sulfuric acid. Any quick tips on proportions?

[Bombo80]

This is an old 7 gallon fermenter, now dedicated as a muck pit.

It has been in the garage for 4 months.The cover is snapped at the two points near the handle to keep it in place, and to not completely seal the bucket.

It actually smells pretty darn good. Not too much different than the hot dunder that went in.

Planning a large rum wash, hopefully, this weekend.

[Malcohol]

My first dunder pit and I'm so proud of what I've created! It's only 3 days old and I made it with dunder from a panela wash and split fresh sugar cane to get some bacteria in there. The Sugar from the cane seems to be fermenting causing the bubbles. She's beautiful!

[howie]

mine has gone from a small lacto(?) infection about 2 weeks ago

to this.
luckily i had a tetanus jab last friday

i have no idea whether this is usable, and i think i can see the mars rover.

[howie]

that last dunder was thrown away, there were things swimming about in it.
but i started another two in 20l buckets with a tap about 1/3rd from the bottom, so i can syphon off the middle 1/3rd.
this one started life with an 'insect proof' net over it, which the small flying things were squeezing through
so then i capped it for a few weeks and it looks like this now.
no swimming things as yet.
it smells ok despite the look
usable?

my 2nd dunder pit also had yakult added and has developed a 'nice' lacto infection, despite always having the lid on.