Dunder
Revision as of 18:17, 18 December 2017 by Single Malt Yinzer (talk | contribs) (added links, text explain it better & usage.)
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