2nd fermentation live muck addition

[overoaked]

just some documentation of current rum experiments.
I have been experimenting using slatbushbill’s all molasses recipe.

Procedure:
• Clean fermentation until complete (no change to recipe)
• Addition of live dunder / muck (varying % amounts of fermentation volume)
• Secondary fermentation. (varying time longest so far 50 days)

Results:
• Definitely increased ester production
• The more dunder / muck you add the more complex the resulting product
• Increasing the 2nd fermentation time increases ester production not sure what would happen the current 45 days maximum is increased. I suspect there is a increased risk of acetobacter infection taking over.

Has anyone else tried using similar techniques and what where your results