Adding Muck to my low wines

[D_S_Dangerfield]

Hi guys,

I just have a quick question about adding muck to my low wines.

At the start of the year I made SBB all molasses rum and kept around 5 liters of dunder in a bucket and let it simply sit outside.
A month ago I decided to make a rum and add the muck to it and hopefully produce some esters, so I added a bag of oats because I read that it has the necessary bateria to produce butyric acids.

I want to do the spirit run tomorrow and was now (of course) contemplating if it's "safe" and a good idea to add about 3 liters of the muck to my low wines or just leave it out. I guess it's due to the fact that the bucket has developed a nasty crust like mold cake (see picture).

Here's what's in the boiler now:
18,5 liters of low wines
5 liters of wash (left over)
3 liters of feints from the last run

Here is a picture of what my muck bucket looks like. I strained most of it out and now have around 3 liters of muck without bits.

Should I add it or just do a normal spirit run?
Will it even make a difference in the taste?
I tried measuring the pH but my Ph pen gave up on me...

It smells terrible, kinda like vomit was mating with chocolate and molasses...however, not as terrible as some people have described theirs in the forum.

Thanks a bunch,

Dennis