Dunder: Difference between revisions
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[[file:dunder_without_infection.jpg|thumb|140px|right|Dunder Without Infection]] | [[file:dunder_without_infection.jpg|thumb|140px|right|Dunder Without Infection]] | ||
[[file:dunder_with_infection.jpg|thumb|140px|right|Dunder With Infection]] | [[file:dunder_with_infection.jpg|thumb|140px|right|Dunder With Infection]] | ||
The liquid left in a [[still]] after a [[run]] of [[rum]] is completed. The dunder is used in subsequent [[mash]]es to aid in [[fermentation]] and add flavor to the [[distillate]]. Dunder is put into a [[ | The liquid left in a [[still]] after a [[run]] of [[rum]] is completed, also know as stillage. The dunder is used in subsequent [[mash]]es to aid in [[fermentation]] and add flavor to the [[distillate]]. Dunder is put into a open container (the famed [[Dunder Pit]]) to encourage bacterial infection. These bacteria create [https://en.wikipedia.org/wiki/Carboxylic_acid Carboxylic acid] that is then converted into an [[Ester]]. Dunder pits must be maintain by the removal and addition of fresh dunder or some materials in the dunder pit will decompose into ammonia. | ||
See also: [[Backset]] | Typically for Rum 10-25% of the wash liquid is Dunder. Some papers show usage up to 50%. | ||
A Dunder pit is not a [[Muck Pit]]. | |||
See also: [[Barm]], [[Backset]], [[Sour Mash]] | |||
==External Links== | ==External Links== | ||
*[https://en.wikipedia.org/wiki/Dunder Dunder at Wikipedia] | *[https://en.wikipedia.org/wiki/Dunder Dunder at Wikipedia] | ||
*[https://www.bostonapothecary.com/muck-hole-not-dunder-pit/ “Muck Hole” Not “Dunder Pit”] | |||
[[Category:Distillation]] | [[Category:Distillation]] | ||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 18:17, 18 December 2017
The liquid left in a still after a run of rum is completed, also know as stillage. The dunder is used in subsequent mashes to aid in fermentation and add flavor to the distillate. Dunder is put into a open container (the famed Dunder Pit) to encourage bacterial infection. These bacteria create Carboxylic acid that is then converted into an Ester. Dunder pits must be maintain by the removal and addition of fresh dunder or some materials in the dunder pit will decompose into ammonia.
Typically for Rum 10-25% of the wash liquid is Dunder. Some papers show usage up to 50%.
A Dunder pit is not a Muck Pit.
See also: Barm, Backset, Sour Mash