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Found 3 results

  1. The Don

    Dunder Recipe

    Going about making my first dunder mash. Have read that 20-35% of next mash should be composed of dunder. Should same ratio of molasses / gws / H2O / yeast from original mash recipe be used or does it need tweaking in some fashion? Wondering what others have found. Thank you!
  2. I realize the industry standard is to flush the effluent down the drain - with exception to those that make biogas from it. Any other uses for it? Anyone know the nutrient content of rum effluent? I realize there will be massive differences between a blackstrap wash all the way to an agricole or panela wash. thanks, NAB
  3. I apologize in advance if this is a question I should have figured out the answer to by now. It's also probably a question best asked of a TTB agent, but I thought I would toss it here to see if anyone knew. I'm still in the planning stages, working on a distillery that would produce rum. Dunder is going to be a key ingredient to the flavor I'm looking for, but all of my research is telling me that it will take a while to get a good dunder pit going. I'm considering ways to get that in process while buildout, still delivery, etc. is happening. The key would seem to be that you want the dunder to have no alcohol left in it, lest you impede the growth of all of the fun bacteria. So... 1) Mix up a batch of molasses water, add yeast, boil the alcohol out, and let the bacteria take over. Can I do that without a DSP, if I don't intend to sell the alcohol? Alcohol is a byproduct of plenty of production processes, just not in that volume. 2) Mix up the molasses, leave it uncovered for a few days, maybe outside. Boil it to sterilize it again, then let the bacteria take over. Anyone have any experience with this?
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