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You reckon this good to use?

Take a sample from halfway down and tell me.

You mean taste it? I'll have to check with my private health insurance first...

Mine is doing rather well too, I've added banana peels and orange peels, which, surprisingly, haven't rotted away at all, only darkened a little bit. it smells really good. Should make for a nice addition to my next ferment.

Tasty...

It doesn't smell bad.. very HEAVY smelling. Rich. A little spicy.

This is my first experience added infected dunder. Should I just stick a siphon through the cap and pull it off from underneath? Do I need to use this as the 25% or just a bit to inoculate the ferment? Arroyo added after some of the sugar has been eaten by the yeast I think, so this would lead me to believe that it is just a litre or so after 12 - 24 hours....

wait a couple of years...mine smells like I put a body in there

rumbo wrote: Should I just stick a siphon through the cap and pull it off from underneath?

Siphon it out of the middle (don't take more than 1/2 to 2/3 of the total volume) and feed it more backset after your stilling run.

That stuff looks good! I have used dunder in my ferments for a while now, the last batch I added in when I ran it, I couldn't tell much of a difference between it and the batches that were fermented with dunder.