Buccaneer Bob's Rum?

[SAS777]

I plan on making some rum using Buccaneer Bob's receipt.

In the receipt, it says to use 2 liters of "Live dunder, which I do not have, yet. My plan is to make one batch without, and the next batch with the dunder from the first batch.

My questions are:

*What is "Live dunder?" is it infected dunder?
*Is it ok to use fresh dunder right from the still?

Also, in the receipt it says wait 2-3 days before adding the sugar. Why?
I would think that adding the sugar in the beginning when everything is still hot would dissolve the sugar better than adding it to ~room temp?
Plus, isn't there a chance of infecting the wash by adding the sugar 1/2 way into fermentation?

[der wo]

*What is "Live dunder?" is it infected dunder? Yes
*Is it ok to use fresh dunder right from the still? Yes. But it's not the same. It will have almost no impact on the flavor.

Also, in the receipt it says wait 2-3 days before adding the sugar. Why? Not stressing the yeast with a high SG. But this is a minor detail, not urgent necessary.
I would think that adding the sugar in the beginning when everything is still hot would dissolve the sugar better than adding it to ~room temp? Did you really ever had this problem? In my experience there is no need even to stir. The yeasts action is enough to solve the sugar.
Plus, isn't there a chance of infecting the wash by adding the sugar 1/2 way into fermentation? Yes. But if the ferment is healthy, an infection would have probably a good effect on the Rum IMO.

[SAS777]

Thanks der wo!

After I do the stripping run on the first batch, I'll go ahead and let the dunder sit. I have read that you need to let it sit for ~10 days before using it.
Is 10 days good? or should I wait longer?

I'm also assuming that I need to keep it in a warm place during this time. Yes? No?

Also, the receipt calls for 2-liters of dunder. I have read other receipts that use almost twice that amount in the same batch size (5 gallons).
Any pros or cons on using more than 2-liters?

When I asked, "isn't there a chance of infecting the wash by adding the sugar 1/2 way into fermentation?" and you said, "Yes. But if the ferment is healthy, an infection would have probably a good effect on the Rum IMO." Great answer, that made/makes me feel a lot better about following the receipt exactly.

Thank you again for the advise!

[der wo]

The Rum I make is very different from Buccaneers. For example I don't use sugar but much more molasses. And I let infect the dunder really heavy and use it for diluting the low wines.
http://homedistiller.org/forum/viewtopi ... =3&t=66527
Only for information. Nothing wrong with following Buccaneers recipe.

Yes. Keep the dunder warm.
The amount of dunder has less impact on flavor than the amount of infection ("how much" happens during the 10 days or whatever duration you choose). But much dunder may drop the pH, what causes problems if you don't buffer it.

[OtisT]

I have read that you need to let it sit for ~10 days before using it.
Is 10 days good? or should I wait longer?

I believe it tells you the reason in in the recipe, but I may be recalling a different thread. What I read said that after about two weeks, it will mold on top. The same thread I recall said if it does this, simply siphon from the bottom to avoid the mold. I've never tried siphoning under the mold because I have not waited that long, but I did just read about it.

Edit: . The "notes" section at the end of Buck Bob's recipe sheet discusses the aging of your Dunder as I summarized above.

Also, the receipt calls for 2-liters of dunder. I have read other receipts that use almost twice that amount in the same batch size (5 gallons).
Any pros or cons on using more than 2-liters?

One issue I have with more dunder is PH. Just means there is more adjusting to do to get the PH back up to where you want it. With my last rum using about 25% backset, it took about 2.5 oz of Potassium Carbonate per 7 gal of ferment to get my initial PH up to 5.3, then I applied another 2.5 oz about 6 days later when the ferment almost stopped. This includes having a small bag of clam shells in each ferment bucket.

Hope this is helpful. Otis

[SAS777]

The both of you have been very helpful.
Thank you very much!!