What do YOU use your dunder for?

[SandyCrack]

I am interested to know what uses the board membership has developed for their dunder.

Saved for thumper? Added to wash prior to fermentation? Fertilizer? Sent down the crapper?

I have found a novel way to reuse my dunder from fruit based, and malt based first run wash.

I make vinegar out of it!

Dunder usually ranges from 1 to 3% ABV, vinegar stock, from wine, usually starts between 5 and 10 %.
Good salad vinegar is usually around 4.5 to 5.5% acid, by volume, and the conversion by a robust acetobacter is very nearly 1 to 1, % alcohol to % acid.

I use unwanted heads and tails to increase the alcohol to around 5% ABV, pitch a good strain of acetobacter, a little sugar to taste, and age on oak chips in glass.

I tie a piece of cloth around the carboy mouth, no air lock, it has to breath. Conversion is usually complete in 3 months or so. I let most age out a year on average, and allow Kahm yeast to form, if it does, but never any mold. I clarify with bentonite and bottle with active mother.

One of the finest acetobacter mothers can be found in "Braggs" apple cider vinegar. Just buy a small bottle, dump it in your prepared dunder and wait. Save the vinegar you make to inoculate future batches.

Tell me what you have found to do with your dunder....