Dunder pit uses?

[BoisBlancBoy]

Ok I've used the forum google search on Dunder pits extensively. While the information I have found is every interesting there is one thing I haven't come across much. How people use them? From what I have taken away from the reading is some age their pits, some use them very quickly, but how their using it isn't always described. Now I know there is not one correct way to use them I would be interested to hear how each of you use them and what results it has provided you. Also if it was worth it or not.

So with your aged or un-aged Dunder pit, did you use it in your new ferment, add it to a boiler/spirit run charger or possibly to a thumper? What results do you feel it provided?

[Boda Getta]

Dunder. The Pit in Dunder Pit refers to the pit (large hole in the ground, lined with brick, concrete blocks, logs, etc) that the large rum distilleries used to store the dunder. I believe this practice started in the Caribbean. The climate was hot and humid down there and dunder quickly started getting funky; at some point they realized this funky dunder actually had a positive effect on the rums due to the rum oils and other compounds imparted to there rums. Most of the "dunder pits" guys in this forum use are just 5 gal buckets or other container to store the dunder between runs; some of rum heads on this site try to age the dunder and encourage the funk to gain the benefits.

BG

[BoisBlancBoy]

Dunder. The Pit in Dunder Pit refers to the pit (large hole in the ground, lined with brick, concrete blocks, logs, etc) that the large rum distilleries used to store the dunder. I believe this practice started in the Caribbean. The climate was hot and humid down there and dunder quickly started getting funky; at some point they realized this funky dunder actually had a positive effect on the rums due to the rum oils and other compounds imparted to there rums. Most of the "dunder pits" guys in this forum use are just 5 gal buckets or other container to store the dunder between runs; some of rum heads on this site try to age the dunder and encourage the funk to gain the benefits.

BG

Thanks for the history but that still doesn't answer any of the questions I proposed, not trying to be offensive but don't want this to vear off subject before it gets started.

Every pit "bucket, barrel, whatever storage vessel" has its own characteristics. Some store them sealed while some store them open under a shaded tree. Whatever the case I want to know how each individual has used them.

[Boda Getta]

I'm sure some of the rum guys will weigh in on the proper use of dunder (my sense is it is used the same as back-set in all grain whiskey and can be used many ways, I have used it preparing a mash, used it to dilute my low wine before spirit run, in a thumper, ect) My post was simply to point out that you were misusing the term "dunder pit" when you should have used dunder ie "some age their pits" Don't think this will vear (sic) off the OP. Just trying to help, didn't mean to offend......

BG

[BoisBlancBoy]

No worries. Thanks Boda. Your right about how I used the term.

What were your finding with using the Dunder in various ways?

[Boda Getta]

Hopefully some of the run guys will pipe in. I am making mostly AG Bourbon and Single Malts now but rum is on my list. Dunder is basically used in Rum the same way as back-set is used in sour-mash whiskey and for many of the same reasons. 20-35% dunder is used in preparing a new molasses wash to lower the PH, provide some yeast nutrients and add favor. The practice of "aging" or letting the dunder "rot" is because the bacterial action is said to help develop the rum oils.

As mentioned, I have used back-set, in addition to mashing in, to dilute the low wine instead of water and believe it added a little more favor (I have also diluted with fresh mash with the same results) I have used back-set infected with Lacto, but really couldn't tell a difference.

BG

[wtfdskin]

My dunder doesnt really sit long enough to get aged. I use 14 gal fermenters and keep a spare one just for dunder. I have a lid on it with a hole sized for an air lock but just tape a coffee filter over the hole instead of an air lock. I will get a film of goo on top but nothing really nasty. It sits in the garage all year long, warm or cold. Oldest i have has been sitting since August. Remodeling my garage so I'm way behind on making any likker. Havent even looked at it. I just let it go on its own and it does what it wants.

I run a double thumper set up, strip to 30 - 35% with pot only then spirit run with thumpers. Heads in one thumper, tails in other, both diluted down with dunder. 25% of my ferment is dunder also.

One thing I've noticed and am still working on is the tails cut. It seems that when i use dunder in the spirit run when the tails skank smell comes on, you cant miss it. Horrible smell but tastes great. Im trying to learn to cut that part out and throw it away, not recycle it, and only save the late tails because the smell goes away if i run past it.



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[Boda Getta]

"Horrible smell but tastes great. Im trying to learn to cut that part out and throw it away,"

Just curious, if it tastes great, why would you throw it away? I would think airing and aging would take care of the smell.

BG

[Pesty]

I use my aged dunder in the 6 gallon ferment 3ish days before the boil and 1/2 gallon from last boil into the next.
The old setup was 3 gallons and I would do two runs in a weekend with a double thumper saving the heads low tails for next run.

That below 40 above 32 oil skimming on the surface funk just gets dumped, that smell is unmistakable and no need to keep it as all the good smelling and tasting good oils come out from 30 to 20 and then it's sweet waters down to 5.