Ageing Dunder for Rum

[myles]

Now normaly folks I dont bother. So far I have only done double fermentations, using dunder from the first strip run to start the second wash.

I am considering setting up a "Dunder Pit" not quite in the traditional sense. I am thinking say a 30 to 50 gallon HDPE open top drum. Now I know the top layer gets mouldy and you use the middle layers, but are there any problems I need to be aware of. Does it work in our cooler climate - this is not the Caribean after all.

The principle seems to be bacterial growth/fermentation of the residual unfermented sugar to cause esterification and an increase in the concentration of rum oils and other congeners. On a small scale is there a significant improvement in flavour? Is there any risk of growing nasties? A dose of food poisoning is not my idea of a good night.

Are any of you actually doing it?