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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?

Cheers,

Unicorn

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.

I depends on the bacteria, but most bacteria will slow and dye off as the yeast produce alcohol and lower the ph of the wash.