Home Distiller

Ok now I've done some reading, searching and still can't seem to figure it out. Plain and simple what is a dunder pit and how do you go about creating one? I've read a bunch of threads of people who have them but they never got to the point in how to create them or why you would want to.

Here is an thread I found helpful on Dunder, be warned its a long on and references several sub threads that are worth the link.

http://homedistiller.org/forum/viewtopic.php?t=16491

It's really only applicable if you're shooting for flavorful rums from my reading, which is perfect for me.

I started my dunder pit 2 days ago. Took about 8 litres of rum backset that I had put in the fridge after my last run in January. Infected it with a chunk of sugar cane that I purchased at the grocery store. I took one node of the cane, sliced it lengthwise into about 6 pieces and chucked it in the backset. I closed the whole thing up (it's in a 15 litre stainless fusti), put it on top of a Copper Tun heater, and turned a non disposable grocery bag over it to keep it warm. It's pretty close to 80º F.

Two days later it's fizzing away to beat the band and smells just fine.

Nice, keep us posted choc!

Toss rum backset (dunder) into a container. Put it under a shade tree in hot weather. Allow it to get its funk on. Draw some of the aged dunder from the middle. Boil it and add it into your rum recipe like backset would be used. And add more dunder from the next run back into the pit.

It's for flavors mostly. It gives you more rummy flavors.

It's not rocket surgery.

Prairiepiss wrote:.....It's not rocket surgery.

..... but having a good handle on "brain science" can help you remember all of the details needed to make it all work.

Soggy Bottom Boy wrote:

Prairiepiss wrote:.....It's not rocket surgery.

..... but having a good handle on "brain science" can help you remember all of the details needed to make it all work.

Love it!

Dunder pits are pretty straight forward. I have 3 going. One is panela, another molasses and a third is a mix of the two.

I started mine by placing the dunder is barrels under a pear tree. It was kind of cool outside, so I didn't get much activity until it warmed up. Now I have 3 dunder pits that are all pretty funky and have varying smells.

Some people though bananas or banana peals in their pits, others use sugar cane sticks. Dunder pits are pretty much magic when it comes to distilling.

I don't boil mine when I ferment with it. I pitch the yeast, wait about an hour or so then I add about a gallon of infected dunder (in about an 8 gallon wash). I want the bacteria to grow and effect the flavor of my fermentation. It's worked out well for me so far. Also, if you use thumpers, adding aged dunder to your 2nd (of first thumper if you only us one) is a good way to get that flavor into the final product.


Unicorn