What do YOU use your dunder for?
Posted: Fri Nov 20, 2015 7:04 pm
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....
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....