When to add aged dunder?
Posted: Mon Sep 04, 2017 2:00 am
Hi All,
I have some dunder from a previous rum batch which I have been againg for several months. Its has developed quite a large cap of mouldy goodness. I plan on adding this to my next batch of rum.
I have read quite a lot of info on when and how much and to add. The problem is the quantity and when to add seems to be different between threads and sites. Along with differing times to add there seems to be pros and cons. However I'm still unsure what is best.
So my question is for the rum makers who have experience with using AGED dunder. When and how much to you add to your ferment? And if you feel so included a reason why would help to.
Thanks in advance.
I have some dunder from a previous rum batch which I have been againg for several months. Its has developed quite a large cap of mouldy goodness. I plan on adding this to my next batch of rum.
I have read quite a lot of info on when and how much and to add. The problem is the quantity and when to add seems to be different between threads and sites. Along with differing times to add there seems to be pros and cons. However I'm still unsure what is best.
So my question is for the rum makers who have experience with using AGED dunder. When and how much to you add to your ferment? And if you feel so included a reason why would help to.
Thanks in advance.