Distilling Home Made Rum & Talking About Dunder 

I love how you share so much information. In this case explaining what dunder is. Thank you for not being a dirty hold out on your info. It is this that makes your channel so great.

Ok, I must first say I enjoy watching your videos. I represent a distillation equipment company and I am opening a rum distillery in the Virgin Islands. I also teach distilling and the virtuous cycles such as Backset cycles and the use of Dunder in rum. Backset and Dunder are not the same things. Backset is the use of Stillage in the next or future batch. Dunder is when you take your stillage and create an uncontrolled bacterial infection with it. Rum distilleries of old just dumped the stillage in pits behind the still (the stills were usually outdoors) then they would use this muck to top off (water in the Caribbean is and always has been scarce) the fermentation. In modern use, it is usually added post fermentation but pre distillation as to not infect the fermentation but still get the funk (think Jamaican rum) of the older styles with diminished risks and modern yield. I hope this clarifies (or funks up) the confusion.

You feel like an perfect uncle, lol

I like it that he calls me team, i am on a team

Learning so much from you dude, it's ace. So many different elephants to it!

Bakers use the same technique with bread. They add a piece of the last bread into the next batch's dough to transfer some yeast and nutrients (Dunder). But live Dunder is the same as a technique where you keep a live sample of rye bread dough alive and use it to make bread every time you run out and then separate the dough back out without cooking it to keep the bacteria cultures alive.

You're so fun; thanks so much! I was at a discount store and saw some really high quality molasses for pennies on the dollar, so I had to get it. You've given me the courage to make some Rum!

As cool as the UJSSM is I think I've been anticipating this more. Really cool to see the BB rum process. As always, badass content Jesse!

good insight, thanks

Just started a dunder pit..... but without any backset. I'm making a corn whiskey using 3 pounds of Walmart frozen corn (run through my Omega 900 slow auger juicer) and 2 pounds of crushed two row barley for it's diastic power, along with some AG3000 fugal amylase to help the mash convert better. The strained out hulls from the corn and barley were added to water, along with a generous amount of molasses, and a handfull or two of crushed barley for the lactobacillus that lives on it and is often used for kettle souring beer. This was all well mixed in a stockpot, and set on a seedling mat to ferment and sour. I added my veggie and fruit scraps from the kitchen, including apple cores, bananna skins, and various trimmings, and later added some of my home brewed kefir and kombucha, and a cheese culture (propionic shermani was the only one I had). It's been fermenting nicely, with a rich yeasty sour smell, and in a week or so, I'll strain out all the solids. This should make a nice dunder, if not an authentic Jamaican rum dunder, it should lend some funk when added to my rum wash before distillation. The rum backset will go into the dunder pit, which will be continued. I may try using some of this in my corn whiskey if I like the results from the rum.

Another great episode!

Absolutely love your videos - worth watching just to hear your demented laugh. Curious as to your feelings or intentions going forward about incorporating a thumper. Keep up the great work.

If you stand the molasses container in boiling water the molasses will transition from "heavy grease" to "gear oil" consistency at which it's easier to pour and easier to mix.

You are an absolute wizard of distilling. I was feeling the same type of wonder when I was getting into arpanet (the internet) back in the late 80,s and early 90's. Though, sometimes I think I'll be able to grow my own pot plants before I'll be able to legally distill legally. I can't wait to see your rum tastings. Awesome, dude!

Informative but my oh my that moonshine laugh...... He HEE!

Good stuff Jesse Looking forward to further following this process and seeing how your rum turns out And remember Marmites Mighty Stuff 👍😎 Cheers Pete

Am just starting this an I enjoying it so far!

Yes Jessie you never talked about throwing away the foreshots. I made my rum 2 weeks ago and only got 2 liters of Rum after cuting it with water out of 25 liters pale.

Nice vid, we’ll done

Hi Jesse, You should turn over the aluminium power regulator so that it has the cooling fins pointing up. You are now trapping the heat inside the "radiating" part of the aluminium (heat moves up). I use the same one and mounted a small fan on it. It keeps it nice and cool during the run, which greatly extends it lifespan

It's only rum if it comes from the Rum region of the Caribbean, otherwise it's just sparkling fermented sugar.

I found putting my black strap in relatively hot water ( my hot water is really hot, so might want to heat some on a stove a bit) for a period of time, makes it come out of the container easier.

I'm so pumped for these videos. Just curious what the use of the lemon is for? Does lemon help raise the pH? Or is it used as a nutrient? I was under the impression that dunder itself is high pH so lemon maybe wasn't as necessary? Awesome work man, we are so thankful for these videos.

Try using a paint stirring whisk in a drill, mix’s really quick and get lots of oxygen into the mix!

cool stuff jess, but i am so green at this i have been chucking the stuff at the bottum of my bucket and the stuff left over after the stilling. so now i have a new step to try thanks.

very very fun activity

Have you considered attaching your parrot and adding s valve to the bottom for pulling heads and draining your parrot? That’s how I’m set up. I really like it.

Hi and so thx for this video , i have to know , At what temperature does your machine start to distill, and the first drops are spilled?

Distilling newbie here, doing some fact finding before embarking on my virgin journey. Love the channel, it is by far the most accessible resource for a beginner i have come across. What are your thoughts on BBs recommendation to use cloth to filter out fusel oils during the stripping run? I didn't see any mention of it in your video and wondered if you didn't think it necessary or if some other step made it obsolete?

Disclaimer: No elephants were harmed in the making of this video. :D LOL Jesse you crack up.

Ain't no such thing as tricky. Chur!

Dont kill elephant! :D Thanks for these :)

I’ve done a version of this without dunder. Since I’ve never heard of it til now but I’m going to try it. Also just curious what the lemon does? My next go round I will try to follow this process closer

I use hand blender to aerate! Goes like crazy if you do

Are you going to keep some of the backset/Dunder and let it ferment naturally to make some live dunder? Would love to hear your thoughts!

In the second distillation do you remove the heads?

Expecting a spirit run soon. Now u know what rum taste i was talking about

My current wash is 4L molasses, 2kg brown sugar, 2L of off the shelf pineapple juice (mainly for the acid) and 25L of water. I use a couple of litres of the last wash to start the next one.

Hey Jesse, in either of your runs - stripping or spirit, did you have any packing in your column? I don't think you used reflux either on the rum, but just to confirm, you did a straight open (no packing, no reflux) strip and spirit run on this?

So let me get this straight... Dunder is the name of the elephant, whom you killed because he was a cannibal. Is that right? I'll be honest, I was a little distracted during the video.

So i was in the process of distilling my first bach of rum, following along with your video, 25l still just got up to temperature then the bloody drain tap falls off my still. What a damn mess haha. Managed to save half of it and somehow (im not even sure how i got it there) get most of the rest down the sink. Its all over the white walls, down the cupboards and even got some carpet to clean up. Nevertheless, i will get a new tap and continue tomorrow. Might even look into getting a stainless ball valve to replace the plastic not so fantastic factory tap...

You thought of using baking molasses in place of black strap?

Hey man, loving your channel! I'm learning loads from you and everyone else on Reddit and the home distiller forum. I'm still quite the noob, and have read tons, but this is my first question into the giant discussion of home distilling. What I can't seem to find is any solid answer about how to begin the actual molasses run (either spirit or stripping)... did you take the wash straight from the fermentation vessel into the still, or as some suggest, to preheat the wash and leave it settle for a few days? I'm having nightmares of running a wash and ending up with a still full of tar. Yikes! Would love to get a pro tip on that.

Try a couple of drops olive oil on whatever spatula spoon you're going to move the Molasses with good luck hope it helps

What should the gravity of the dunder be, compared to the FG of the wash it came from?

How long should it take for the dark wash to turn clear?

Btw, can anybody else imagine AC/DC singing “Dirty deeds and the Dunder Pits”?!

So ya thanks. I might add gat a barrel . With a pour spout. Sort of sterile add spent wash in it every time still hot, ferment a run add half to it from barrel. Repeat replace half bbl at end of run.

The way I deal with the Dunder in the still is to add about 15-20% of it to my next wash then reduce 8-10 litres of it down to 2lts on the stove and freeze that, then next stripping run defrost that concertante and add it to the still. If you use to much Dunder in your wash you run the risk of the wash stalling or going really slow.

Have you considered an oxygenating stone and a pump for oxygenating the wort/mash? I know some homebrewers use that method.

what is the name of that copper vessel (beaker) where the hydrometer is??

On a more serious note, are you going to make a rum essence to proof down your distillate? Or are you using the Dunder?

What watt elements are you use for you keg

Hey Bob Great little film Thanks for sharing Thinking of getting a still for my robobrew To make bourbon, rum, pastice, and gin Looking at T500 or alembic in copper with a copper condenser Any thoughts please Thanks again Cheers

The first 250 ml foreshot on the start I throw away, just to be save than sorry

Do you run foreshots/heads through the parrot?

Had a rum wash that didn’t clear worth a damn. Should I use the dunder from this run to add colour/flavour? BTW, excellent channel Jesse!

my man bob, how much is it roughly to make rum at home. im talking cheap as possible but a nice taste x

What is that a yoga mat u wrap around the column?

Gday Jesse . Love you channel mate . I am making my version of buccaneer bobs rum with dunder and molasses which is pretty bloody good . But then again I may be a wee bit biassed 😁😁. I would like your thoughts on sg readings with all that stuff in the wash . I get 1160 with 10 ltrs of dunder - 16 kg raw sugar - 3 ltrs blackstrap molasses in a 60 ltr wash . Finish is 1100 sg . My yield is around 7 ltrs . What do you reckon . Cheers Bill

I may be wrong but I thought fermenting at a higher temperature produces more esters so 19 degrees seems too low.

I like the drinking part of the craft. I wonder if you've lost this...

I wonder how it would turn out if I freeze concentrated it

I’m still sitting on this fermentation. Delivery service lost my molasses in the mail :(. So I sound 20kg of raw cane sugar and cooked up a batch of home made molasses. Had a SG of 1.102 so I can’t wait to see what I get out of it.

Do you push your cap down every day ? Or just leave it alone ?

Interesting stuff. Never made rum!

@ 9:12 you started to get it wrong. Whether you use dunder fresh or aged, use it as a water replacement. Use more or less as you like, it helps to develop the rum oil. Also, after that you started to refer to dunder as back set after you explained it well enough? Molasses wash = rum= dunder Grain wort = whisky = backset Cheers

arrrrgh matey. good job fighting off the scurvey

If I run a rum wash through a Reflux , will it taste like rum ?

Where can I find that recipie?

Killing elephants is bad 😂. I'm not a big fan of rum but another good video man 🍻

Hopefully mine should taste a like a Bundybear rum. Atleast a cheap one anyway.

when I use a reflux still, I dont get much taste. If I need flavor I use a coil.

Sounds like the r equivalent of sour mash or sourdough

am i missing the link for the recipe?

At first I was like "what's this dude know about rum?" But then I heard the accent and thought, "He come from the land of dunder"......see what I did there?

Are there poisonous ketones and aldehydes, do we separate them ....?

Just pour molasses in, no need to ladle it

Looks like a great first run! You can never go wrong buying ingredients in bulk! So I have a question, and idea. Question: so you do a stripping run of generation 1. You ferment out gen 2. How do you mix these in the second run? Do They stay separate, do we mix some and then keep gen 1, and gen 2 for gen 3? I am guessing there is no right answer here, or maybe their is. Ok idea.... I was reading a bunch of mash bills. I am a bourbon / whiskey kind of guy. Hey don't judge. :-) So most out there run a 70 to 80 percent corn, with barely and rye making up the rest. Makers Mark uses no rye, but wheat. Has anyone tried a recipe for sour mash with mostly wheat, but a little rye to give it some bite? Honestly I haven't seen any major distillery with that bill. Might be worth trying, even if it is a trial run. Perhaps the rye would.squash any flavor from the wheat. I honestly don't know. Great work Jesse! You said Marmite! Good stuff Hahahaha

Why are you using lemons / extra lemons and backset? Backset is already a source of acidity no?

Let me just paste an official definition here: "Dunder. Caribbean term for the non-volatile residue from rum distillation, which during storage supports the growth of a mixture of micro-organisms. When stored dunder is added with yeast to a subsequent fermentation, these organisms provide a richer flavour to the rum than would yeast alone." So yeah, what's left from the stripping run is going into next fermentation because it's so rich in year nutrients. Those spent washes (another term from whisky industry) are sitting in a huge wooden vat somewhere under the sky and slowly wildly fermenting and doing all kinds of funky stuff live organisms do in warm and nutrient-rich environment. This is then only added to dark heavy rum washes like your Jamaican or Guyana rums, while light rums (light Bacardi, Havana club etc) are not using anything like that. Historically it was just a way to optimise production. Nowadays the reason is simple - light rums are using pure yeast strains to produce light and pure taste without many weird acids and esters (aroma-flavour components). Dark rums are using both pure and wild yeasts and other bacteria to get as complex aroma and taste as possible. Complex - could sometimes mean off-putting, btw. Also usually they might keep pure yeasts at bay for first several days by having high acidity of the wash and\or (relatively to optimal yeast's) low temp, so that more esters are developed initially and also some believe that making pure yeast struggle a bit and fight for nutrients with other yeast is making better-tasting alcohol in the end.

where did you get the big bucket of molasses from ?

Like a happy Ron Swanson 😂

Why you are covering your still with Blankets, whats the reason behind that?

Cheers to you too. I'm in Kentucky in the USA. When I was 8 years old, 1987, my family distilled a large quantity of bourbon whiskey. To drink non bourbon in these parts is punishable by death. Long story short, it was only supposed to be aged in a dozen oak casks until 1997. A whole bunch of ugly shit went down in my family. It's now about to be May 2024 and it still sits in the cellar. Most of the bad blood is gone because nearly all of them are dead. Hoping 2025 will be the year. Cheers.

So why dont you use dady yeast bro it would up your abv and make more spirits or alcohol since u strip anyways im wondering why the low abv yeast flavor or something

OoooooOOOOooHHHHhhhhh. YYYEEEEeeeAAAaaaHHH

I've been to NZ didn't see any elephants.... did you kill them all?

Why can't the sugar(syrup) go in at the same time? Put the lid on and shake that bucket to get the oxygen in. Then pitch your yeast.

Just made some rum myself with my first generation dunder having aged for 1 year. Let's see what happens after oak aging

but that laugh though

Molasis raw sugar hot water stir add coconut water 3 4 litres fill to 23 litres or so add yeast when temp is cool enough wait few days distill then add contents to wood chips keep in a place where it will be relatively cool one part of the day warmer in arvos thus aging process the longer the better and darker the rum i used charred cubes and rods in my buckets.

First video ive watched...what is the 'parrot' how does it work

First search Wiki had an easy to understand definition. en.wikipedia.org/wiki/Dunder

One other thing I found out through a mistake. I didn't let my spirit cool to 60 degrees before cutting it and a couple of days later i tested what I thought was 45% ended being only 32% ABV

I use the reflux for vodka.

Zach galafanakis has a hobby

Dunder dundee

Feeding your yeast with dead ones? Aren't you worried about mad yeast disease? 😄

So I need to make rum to have dunder, but I need dunder to make rum? I’m so confused. Lol