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Has anyone tried a dunder pit for brandy? I have tried it with rum and with excellent results with a significant improvement in nose and taste but I havent heard of dunder being used in a brandy.
Here in Bulgaria it is common for the wash to be prepared in autumn (fall) and then left all winter and distilled in early spring. It results in a sometimes heavy bacterial growth on the surface which I guess is a chlostridium or similar. The locals in the village say it improves taste, so I guess this is equivalent to a dunder. But have never heard of a brandy dunder being adding directly to the wash.

nazdrave

Never heared of it either, Clarky.

What I do to improve my brandy is to put in some mash into my low wines before the spirit run. This gives me more taste & lower final ABV, so less need for correction with distilled water. Not even sure if you guys in Bulgaria actually do any correction. Or is - say - 55% good enough and not in any need to be diluted?

Greetings, Odin.