My DUNDER brings all the MICROBES to the yard

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My dunder has been "aging" for 6 months now! It still smells of balsamic fruits, but boy does it look a lot different! Let's see what it looks like under the microscope!
Also, I used my aged-dunder to make two new batches of rum so I can see how that impacts the flavors of the final rum. So let's see what those fermentations look like under the microscope too!
My "young-dunder" under the microscope: • The Secret Ingredient ...
My first batches of rum made with dunder: • Tasting RUMS made with...
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Опубликовано:

29 сен 2024

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Комментарии : 38

@ChrisXTophe Год назад

That's what she said

@hansalbers9894 9 месяцев назад

😊

@timojarun7830 2 года назад

Thank you for this wonderful content. Interesting, informative and entertaining.

@RobynSmithPhD 2 года назад

Thanks so much! I'm glad you enjoyed it!

@Eddie-hk5sf 2 месяца назад

That was fantastic! Thank you. Ive been making rum a while now, and you have just opened my knowledge immensely. I cant wait to do the next batch so i can refer back to your information. Interestingly, one of my dunder buckets needs constant burping which had me guessing why the fermentation has started, i normally keep them sanitary so unsure of the wild yeast addition. A good case of see what happens.

@RobynSmithPhD 2 месяца назад

Thanks so much! What do you put into your dunder bucket? Where there are fermentable sugars, there will be microbes! Whether you've added them or not hahaha.

@PhilipLardner1967 2 года назад

Thanks for another really interesting video on live dunder! I would be very interested to get my hands on a copy of Annie Hill's paper / presentation "Deciphering Dunder..." and the other 1998 paper you mentioned - any chance you could post a link or email a copy? Like you, my 3rd generation rum fermentation (with about 30% backset) stalled and refused to ferment out. I tried adjusting the pH from below 3 back up to ~4.5, but still no joy. I will try adding a little DAP to a test batch with fresh yeast to see if I can get it to kick off again. Thanks for the pointer there!

@RobynSmithPhD 2 года назад

Wow that’s so interesting that yours didn’t ferment when using 30%! I was surprised that the 20% fermented totally normally! Let me know if adding DAP helps! And I’ll check with Annie first about sending around her manuscript!

@asiasmells71 2 года назад

Great dunder video... Very few dunder vids on yt

@RobynSmithPhD 2 года назад

Thanks so much! That's exactly why I made the video... for all the dunder that's out there in the world, there's not a whole lot of info on it!

@gregcoram6974 2 года назад

Have you seen Jessie's (Still It) dunder pit experiments. Well worth a look. This guy got me into distilling, now its my full time job. Totally love the way you went to source and looked under the scope. Totally right about vomit to pineapple I can vouch for that.

@RobynSmithPhD 2 года назад

I have! I really enjoy his content!

@willlarner822 Год назад

Very interesting content, you are inspiring me to dive further into this topic for making high esther rums of my own, dark chocolate is a flavour I am chasing.

@RobynSmithPhD Год назад

Thanks! I'm glad to hear you're enjoying my content! If you're chasing dark chocolate, might I suggest trying to add just a touch of grains into your mash... a little bit of chocolate malt goes a looooong way and will definitely give you those chocolatey flavors.

@l0tus4life Год назад

👍

@htturk 2 года назад

Amazing info! Is it correct that the stillage or backset is sterilized in the still and Dunder is simply a low Ph, highly nutritious medium that is then infected with yeast and bacteria from the surrounding environment? Also, are the yeasts and bacteria in your Dunder Bucket co-existing or are they competing with each other. I love these topics!

@RobynSmithPhD 2 года назад

Yup, the stillage is most certainly sterilized because the temperature gets way too high in the still for any microbes to survive. And as far as nutrients goes, I think the amount present depends on how long the dunder/stillage sits. It seems that the microbes in the dunder might using up those nutrients. For instance, my 40% dunder rum fermentation needed a kick start with nutrients to actually begin fermentation. Again, I don’t know if this was entirely a nutrient issue or not (and I would venture to guess that it was more so that the s. cerevisiae needed a boost of nutrients to overcome the natural microbes). And I would say the yeast and bacteria are co-existing, but I’m not sure how to tell otherwise!

@jessealexander4329 Год назад

Another interesting point to the dunder and muck process is the theory of rum oil. Stephen Shellenberger from Boston Apothecary has great informational on the topic of rum oil. I think it may be a cocktail of terpenes and norisoprenoids? Which work together with esters to create a more complete profile.

@RobynSmithPhD Год назад

That is an interesting part of rum! I haven't taken a super deep dive into rum oil... yet (haha). I do appreciate all the great info that Stephen puts out through Boston Apothecary!

@apex.amatuer 2 года назад

I could teach ya, but id have to charge! Nah free lesson. Cheers!

@RobynSmithPhD 2 года назад

Hahaha exactly!

@davidhunt7819 9 месяцев назад

How have these rum,s aged after oak treatment. Be interesting to see... only back playing with Rum again myself

@davidhunt7819 9 месяцев назад

Do you adjust the pH of the dunder at all? As this very often causes sluggish yeast take off.

@RobynSmithPhD 9 месяцев назад

I'm currently working on aging them right now... stay tuned! Of course, they're taking longer than I had originally hoped haha. I don't adjust the dunder pH. Do you work with dunder at all? If so, I'd be interested to hear if you make any adjustments to it before adding it to your ferments!

@adammitchell3462 Год назад

You just got yaself a brand new subscriber

@RobynSmithPhD Год назад

Thanks so much!

@thealchemist-hr8me Год назад

What're your thoughts on using something like a sourdough starter or possibly introducing other cultured bacterias in combination with yeast to increase biodiversity immediately when starting an initial rum fermentation, where dunder/muck likely isn't available? Do you think the outcome could be more similar to a dark high ester rum even without the use of dunder, if one was to do something like that?

@RobynSmithPhD Год назад

Great question! I think using a sourdough starter could potentially add some fun layers of flavors similar to a high ester rum. However, it’s possible that the microbes present in the sourdough starter would compete with the yeast necessary for fermenting the rum, which could result in a stalled/incomplete fermentation. Because of that I might suggest waiting to add some sourdough starter after fermentation is actively going (so like 1-2 days after pitching). But it’s worth a shot!

@thealchemist-hr8me Год назад

@@RobynSmithPhD 🙏 thank you, great advice! I agree 💯 is definitely an experiment I'll likely carry out at some point in the future. If I don't have my channel up here yet by then it'll definitely be up on my TT 🫠💚

@RobynSmithPhD Год назад

@@thealchemist-hr8me if you try it out, please let me know how it goes!!

@thealchemist-hr8me Год назад

@@RobynSmithPhD 👍 I certainly will 🫠

@davidprice7546 Месяц назад

I've heard of people adding yogurt so I don't see why it wouldn't work.

@mustavertwang 2 года назад

Have you ever tried or reviewed Wood`s old navy rum at 57% ABV (my favourite)

@RobynSmithPhD 2 года назад

I haven't! I don't think it's distributed in the US, is it?

@capOlllllOable Год назад

I'm loving your deep dives! My take away from this is to keep my dunder and fermentation separate. Control each individually without worry of ruining one or the other. The real is, even with a nutrient dense environment, the yeast will struggle to be dominate in a dominated space. The esterification process is much more lengthy than a typical ferment and thus you don't gain much if anything from adding the two together. In hind sight you probably just lose time. Add your alcohol and ester into the still and call it a wash. looking forward to the next one. Time to check on my infinity bucket.

@RobynSmithPhD Год назад

Thanks so much! Yeah it seems that’s a good method and I may give it a try in the future!

@Greedman456 2 года назад

You did it!!! Thanks for the info again😀. My dunder got infected with acetobacter and it's very tricky to use now, still kept it cause there has been an instance that I managed to control the fermentation but it's kinda unusable for everyday casual fermentations unfortunately. Going to keep the next clean fermentation stillage and start a new crop. Thanks for the insights 😀

@RobynSmithPhD 2 года назад

I bet your new batch of dunder will be great! It's possible that some of those rod-shaped bacteria in my dunder could possibly be acetobacter instead of propionibacterium, but I wasn't getting an acetic acid smell from it at all and it wasn't referenced in the two manuscripts that I mentioned, so I ruled it out. You definitely don't want acetobacter to be the dominant bacteria though. Try to keep agitation to a minimum and just let the stillage do its thing!