Good Day! I'm doing my first fermentation using aged dunder. It's moldy and smells pretty decent.
The fermentation seems to be going very fast. Usually the wash drops about a brix a day and the fermentation with the mold is dropping about 2 brixs a day. My worry is that the bacteria is eating a large portion of the sugar. Does anyone have an insight on this?
Should I start with a higher specific gravity if I'm going to use aged dunder or other bacteria cultures?
To prevent this start with a better pitch rate for yeast. They will eat the sugar before the bacteria can, but you won't lose the flavor the bacteria impart.
The still is not a liar. Mash and ferment quality is 99.9% of your performance.
