Dunder: Difference between revisions
(→External Links: added link, formatted links) |
(added Dunder Pit Safety, I need to define fresh vs infected Dunder.) |
||
| Line 3: | Line 3: | ||
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. | 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. | ||
Typically for Rum 10-25% of the wash liquid is Dunder. Some papers show usage up to 50%. | Typically for Rum 10-25% of the wash liquid is Dunder. Some papers show usage up to 50%. Per Arroyo, "Infected" Dunder should be around 4% of total volume, and included after most primary fermentation has been completed. | ||
A Dunder pit is not a [[Muck Pit]]. | A Dunder pit is not a [[Muck Pit]]. Dunder is related to [[Barm]], [[Backset]], and [[Sour Mash]]. | ||
For "Infected" Dunder one must understand the safety of its use: [[Dunder Pit Safety]] | |||
==HD Posts== | ==HD Posts== | ||
Revision as of 05:57, 9 March 2018
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%. Per Arroyo, "Infected" Dunder should be around 4% of total volume, and included after most primary fermentation has been completed.
A Dunder pit is not a Muck Pit. Dunder is related to Barm, Backset, and Sour Mash.
For "Infected" Dunder one must understand the safety of its use: Dunder Pit Safety
HD Posts
- Dunder pit infections
- Does a dunder pit create esters or a feedstock for them?
- When to add aged dunder?