Help with terminology and process
Posted: Tue May 12, 2020 8:42 pm
I'm new to the "Rum Game" I have made some in the past, it was good. But it was just a sugar/molasses wash that I aged in oak for a bit. Nothing bad, but nothing amazing. I'm trying to learn this whole Dunder/Backset thing and I think I get it, but could use some clarification. If there is a great post explaining it, please point me in that direction.
From all the posts I've read, this is what I understand so far. Absolutely correct me if this is all f-ed up.
1. Backset is the stuff that is left in the still after you're done. You guys are dumping that into a bucket, adding in some fruit peels, etc. and allowing it start a bacterial fermentation, at which point it is called dunder. (am I right so far?)
(one thing I noticed is there is a lot of talk about acetic acid over lactic acid, is one fermentation better then the other for making esters?)
2. You are then adding some dunder (up to 25%) to your final spirit run to develop complexity in the rum with the esters produced by the different bacterial fermentations.
3. You are NOT adding dunder to your wash before it starts to ferment.
4. Some people use backset as part of the liquid in their next wash, also to develop complexity.
Since I didn't have any backset to make dunder, I took out about 1 gallon of my sugar/molasses wash and added some sourdough starter and some kombucha starter. -I must say after only 48hrs. it's smelling quite nice! My plan was to add that in as a substitute for real dunder, until I have some.
Any and all advice appreciated.
From all the posts I've read, this is what I understand so far. Absolutely correct me if this is all f-ed up.
1. Backset is the stuff that is left in the still after you're done. You guys are dumping that into a bucket, adding in some fruit peels, etc. and allowing it start a bacterial fermentation, at which point it is called dunder. (am I right so far?)
(one thing I noticed is there is a lot of talk about acetic acid over lactic acid, is one fermentation better then the other for making esters?)
2. You are then adding some dunder (up to 25%) to your final spirit run to develop complexity in the rum with the esters produced by the different bacterial fermentations.
3. You are NOT adding dunder to your wash before it starts to ferment.
4. Some people use backset as part of the liquid in their next wash, also to develop complexity.
Since I didn't have any backset to make dunder, I took out about 1 gallon of my sugar/molasses wash and added some sourdough starter and some kombucha starter. -I must say after only 48hrs. it's smelling quite nice! My plan was to add that in as a substitute for real dunder, until I have some.
Any and all advice appreciated.