Now we're talking, I love the topic of rum. Thanks for the "shout out" my brother. I need to email you but I forgot the correct email that goes specifically to you. Great video, as always. This dunder stuff is magic. Also, to you new rum makers, save a jar of dunder after you've extracted the alcohol out of the run, filter it a couple times and add an equal amount of freshly distilled rum to it and now you have a rum essence. The rum essence is used sparingly to darken your rum, it's amazing. Boo is correct when using the 20% rule for dunder. I do a 20 gallon ferment with 3.5 gallons of hot dunder PLUS a half gallon of hot dunder to rinse the molasses jugs. Once you've completed a run and distilled all that you want, use the hot dunder in the boiler to dissolve your panela sugar and molasses for your next ferment. Great job Boo, I'm tipping one back in your honor as I type. Thanks for everything, Navy Mark...
No problem on the shout out, Mark. Always appreciate you brother. You can always email me at boo@milehidistilling.com. Amazing tips on dunder, thanks for contributing. Cheers to you, Marky Mark.
Hi Boo. In the Caribbean dunder is the same as lees which is what whisky distillers call backset; what is left in the still after distillation. The muck pond is where the dunder is discharged and to which you refer.
@@milehidistilling1 10Gl Ferment 1Gl Blackstrap 9Gl Water 5Lbs Panela 2Tbsp Baker's Yeast 2 Multivitamin 2 small pinches of epsom salt Strip it, then add .5gl of white vinegar to the spirit run.
@@SteveRix78 Vinegar in the spirit run, really interesting. Good luck! Seems like a nice recipe. Let me know how it turns out if you ever get the chance! Curious what that vinegar will do!
Your pits are muck. Dunder is what's left in the still after a run, what you would call backset. Most of the dead bodies tend to be more old wives' tales and accidents when animals fall in and die. But they do use a lot of fruit and fruit skins. Thanks for the call out, brother! Yeah, from my experience, 25-30% is the sweet spot. Save the leaves in the bottom of your muck pit, and it will help start your next generation, the left over yeast and bacteria will help feed your next batch and enrich your flavor and acid content which is what you're looking for in a muck pit is the acids you creat. They are magical once mixed with ethanol during the distillation process! Remember, there will be non- fermentable sugars in your mash, so if you go a little higher because you may not ferment out to dry/1.000. 1.100- 1.200 I've found to be a great starting gravity so if you end about 1.010 you still get the alcohol % you want. But yes 10-12% is a great goal range for potential alcohol %. Over pitching is not a bad thing with your yeast. Nitrogen is very important with rum ferments. To airate your ferment look at using a power drill and a paint stirrer they work really well! Cheers man! Another great video!
Ah, thanks. I always switch those up. I know the stories of bats falling in from the smell or stories but I thought carcasses being used for muck pits are a bona-fide truth. Guess I have more research to do! Thanks for all in the info my man! Had to shout you out on this one, you've always got lots of info in your comments!
Appreciate you, Mark! You've been a long time customer of ours and you seem to know a lot about the craft. I appreciate you watching and all your comments!
Ive been using your Equipment here in Brazil, just made the first rum batch and used the backset to make dunder! the smell is just amazing, about to distill it next week to fill up another oak barrel!
Sorry to correct you " I think you mean Muck pit" Dunder and Muck are not the same. Normally you would scrape that sludge in the bottom of the still in to your muck pit along with old sugarcane stocks and let it rot for a month or more. I hope you guys put together a double retort still to run your rum.
Thanks, I always get these two confused. Man, that'd be a dream to build one. I'll have to talk with the lead welder here and see if he's up for it. Thanks for watching!
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Now we're talking, I love the topic of rum. Thanks for the "shout out" my brother. I need to email you but I forgot the correct email that goes specifically to you. Great video, as always. This dunder stuff is magic. Also, to you new rum makers, save a jar of dunder after you've extracted the alcohol out of the run, filter it a couple times and add an equal amount of freshly distilled rum to it and now you have a rum essence. The rum essence is used sparingly to darken your rum, it's amazing. Boo is correct when using the 20% rule for dunder. I do a 20 gallon ferment with 3.5 gallons of hot dunder PLUS a half gallon of hot dunder to rinse the molasses jugs. Once you've completed a run and distilled all that you want, use the hot dunder in the boiler to dissolve your panela sugar and molasses for your next ferment. Great job Boo, I'm tipping one back in your honor as I type. Thanks for everything, Navy Mark...
No problem on the shout out, Mark. Always appreciate you brother. You can always email me at boo@milehidistilling.com. Amazing tips on dunder, thanks for contributing. Cheers to you, Marky Mark.
Cheers Boo. You nailed another one. 🍻.
Thank you! Cheers!
Hi Boo. In the Caribbean dunder is the same as lees which is what whisky distillers call backset; what is left in the still after distillation. The muck pond is where the dunder is discharged and to which you refer.
Hey, Greg. Long time, no talk. You are absolutely correct! I always mix them up. Thanks for the correction.
I was just given a great starting rum recipe.....gotta give it a try soon.
Nice! What is it?
@@milehidistilling1 10Gl Ferment
1Gl Blackstrap
9Gl Water
5Lbs Panela
2Tbsp Baker's Yeast
2 Multivitamin
2 small pinches of epsom salt
Strip it, then add .5gl of white vinegar to the spirit run.
@@SteveRix78 Vinegar in the spirit run, really interesting. Good luck! Seems like a nice recipe. Let me know how it turns out if you ever get the chance! Curious what that vinegar will do!
Your pits are muck. Dunder is what's left in the still after a run, what you would call backset.
Most of the dead bodies tend to be more old wives' tales and accidents when animals fall in and die. But they do use a lot of fruit and fruit skins.
Thanks for the call out, brother!
Yeah, from my experience, 25-30% is the sweet spot.
Save the leaves in the bottom of your muck pit, and it will help start your next generation, the left over yeast and bacteria will help feed your next batch and enrich your flavor and acid content which is what you're looking for in a muck pit is the acids you creat. They are magical once mixed with ethanol during the distillation process!
Remember, there will be non- fermentable sugars in your mash, so if you go a little higher because you may not ferment out to dry/1.000.
1.100- 1.200 I've found to be a great starting gravity so if you end about 1.010 you still get the alcohol % you want. But yes 10-12% is a great goal range for potential alcohol %.
Over pitching is not a bad thing with your yeast. Nitrogen is very important with rum ferments.
To airate your ferment look at using a power drill and a paint stirrer they work really well!
Cheers man! Another great video!
Gotta love the shout outs by Boo...
Ah, thanks. I always switch those up. I know the stories of bats falling in from the smell or stories but I thought carcasses being used for muck pits are a bona-fide truth. Guess I have more research to do!
Thanks for all in the info my man! Had to shout you out on this one, you've always got lots of info in your comments!
Appreciate you, Mark! You've been a long time customer of ours and you seem to know a lot about the craft. I appreciate you watching and all your comments!
I’m working on my own dunder. Blending in rum backset with backset from my previous whiskey runs.
That's right on! Hope it comes out good for you, Shotgun!
That's exciting! When do you think the distilling video will come out?
We're hoping some time in October! We've got a special plan for it if it turns out good!
Cheers!
Cheers!
Cheers brother
Cheers my brother!
What was the proof on the Vodka of the Mad Hatter drink you made the other day
We had 190 proof in there like the crazy pricks we are. It definitely balanced out all the juice in the punch, though.
Ive been using your Equipment here in Brazil, just made the first rum batch and used the backset to make dunder! the smell is just amazing, about to distill it next week to fill up another oak barrel!
Aw man! I bet that is prime with all that fresh sugar cane over there! Let me know how it goes!
Sorry to correct you " I think you mean Muck pit" Dunder and Muck are not the same. Normally you would scrape that sludge in the bottom of the still in to your muck pit along with old sugarcane stocks and let it rot for a month or more. I hope you guys put together a double retort still to run your rum.
Thanks, I always get these two confused. Man, that'd be a dream to build one. I'll have to talk with the lead welder here and see if he's up for it. Thanks for watching!