Tasting RUMS made with DUNDER Straight Off the Still

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I made two rums using varying amounts of dunder in each (recipes below)! I wanted to know how big of an impact dunder had on the rum's flavor profile. Luckily for me, two impartial judges walked in as I was finishing up the final distillation and I asked if they would volunteer their palates to blind taste the rums straight off the still. Of course, they said yes!
Dunder under the microscope: • The Secret Ingredient ...
20% Dunder rum fermentation:
1 gal dunder
1 gal Grandma's molasses
3 gal warm water
Red Star Distiller's Yeast
OSG = 1.096
FSG = 1.015 (10.6% ABV)
40% Dunder rum fermentation:
2 gal dunder
1 gal Grandma's molasses
2 gal warm water
Red Star Distiller's Yeast
OSG = 1.099
FSG = 1.027 (9.5% ABV)
0:00 Hello!
0:41 ICYMI What is dunder?
1:49 Dunder rum fermentation
4:42 Straight off the Still with Jerry & Ryan
9:50 What did Jerry & Ryan taste?
11:31 My tasting notes
15:59 Bloopers!
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Опубликовано:

28 июн 2024

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Комментарии : 51

@BeardedBored Год назад

Really great experiment.

@RobynSmithPhD Год назад

Thanks! There will probably me more of these in the future!

@Isarico 27 дней назад

That' very cool, thank you.

@RobynSmithPhD 26 дней назад

Glad to hear you enjoyed it!

@jonathanlallo4920 Год назад

Lol. Your so funny. Your edits had me rolling. Just like...nope...moving on. Lmbo. I appreciate you.

@d4veejones53 10 месяцев назад

Found a lot of this usefull, as a person looking at getting into making rum, percentages on how much was used of specific things and the difference on taste and nose, very helpful. Will certainly provide feedback on my creations to help the overall community. Also Brits pronounce it Lie-chee for what it's worth. Keep up the experiments and good rum work.

@RobynSmithPhD 10 месяцев назад

I'm glad to hear you found this video helpful! Good luck with your rum making! Feel free to reach out with any questions and let me know how it goes!

@jonathanlallo4920 Год назад

If you put some egg carton on some cardboard. Three pieces.... place them directly behind the camera ..they will eat up a lot of that high end noise your getting... foam works better. But egg cartons and drink holders work better. Especialy if you paint them green. Cause greens the best

@RobynSmithPhD Год назад

Thanks for the suggestion! The AC was blasting right behind this video, so the background noise is very noticeable. But I now own a microphone, so hopefully that will help for future videos. I'm glad you found this one entertaining!

@gregcoram6974 Год назад

My Dunder is in a bucket in my garden, its been there about 2 years now. I just pour some out when i need then top it up with backset when i'm done. However I havent yet been game to try live dunder in the fermenter. I've been boiling it with previous trub then adding to the fermenter. So both the dunder and trub are continuously cycling through the dunder bucket. Its hard to compare flavour verbally but it sounds like my results are far funkier. Straight off the still im getting lots of stinky feet, mouldy grass etc but that ages out nicely to more pineapple type flavors after about 3 months (im dropping american oak cubes in the jars). Most people are repulsed by what comes off the still. I do very little tails cut though. im loving the final aged dark rum. You have given me the courage to go live dunder next time. cheers!

@RobynSmithPhD Год назад

That’s really cool! I’m glad to hear those flavors age out well! It’s amazing what reactions occur in the presence of oak!

@gettin-sendy Год назад

This is one of your funniest vids yet, , you need to get the two clowns back from time to time. Loving the dunder trials, gonna give it a go my self now. Ps, noticing every couple days there are more peeps subscribed, well done, keep up the awesomeness, maybe look at mics for the guys so there isn't so much white noise. 👌🥃

@RobynSmithPhD Год назад

Thank you so much! They are clowns hahaha I’m glad to hear you enjoyed them and I’ll try to have them on more! And I finally got myself a mic to help with the background noise… we had the AC blasting on this day, so in the future I’ll make sure to have mics for the guys. Let me know how your dunder trials go!!

@Miata822 Год назад

Interesting. I have thoughts but need to watch more of your stuff before commenting.

@tannonhardy2650 Год назад

I would be interested to see the effect of just putting the aged dunder into the still with your regular wash vs adding dunder in the fermentation stage

@RobynSmithPhD Год назад

I’m curious about that too and will definitely try it out!

@capOlllllOable Год назад

Agreed! I think you eat up more ETOH during the ferment when you add any amount of carboxylic acids. However, what a fun experiment. The outcome of a lighter complexity on the 20% was not surprising to me. As soon as you said you were going to proof them down, I thought the 20% would dwindle in comparison.

@capOlllllOable Год назад

I started my first dunder pit a couple months ago and it has its second generation of some wash and backset. My goal is to make it the dunder version of the infinity bottle. Looking forward to your next experiments as you embody most of my curiosity with this hobby. Thanks for the content!

@RobynSmithPhD Год назад

Amazing! That's what my dunder has turned into too. Most recently, I added some strawberry brandy stillage to it! Thanks for watching!

@brendanwhite104 Год назад

Loved that thanks!! Can’t wait for the aged run. Did you by chance monitor the ph during the fermentation’s?

@RobynSmithPhD Год назад

Glad you enjoyed it! I did monitor the pH, however I was using test strips instead of a pH meter, so I’m not sure how much I trust my reading of the measurements haha.

@brendanwhite104 Год назад

@@RobynSmithPhD 😂No problem. Bad data worse than no data 😉

@whiskeybenthellbound.7600 Год назад

Very palatable content for the new beginners that may be watching. The fact that you're a female Showing home distillation in a non hillbilly fashion is fantastic and very much needed. Home distillation exploded with popularity around the time of COVID. Home distillation if done safely is obtainable by anyone with a lil homework ahead of time. 🍻

@RobynSmithPhD Год назад

Thanks so much! I really appreciate you saying that!

@whiskeybenthellbound.7600 Год назад

@@RobynSmithPhD no worries You go very in depth on your rum videos. My only suggestion would be not to use Dady on a rum, it tends to give it a medicinal taste because of the alcohol content. Go with a rum yeast or just plain bakers yeast works very well. It'll give you between 8-12% which is fantastic. Alot of general ferments will work off in about a week depending on temp and conditions in your wash. With a rum it'll ferment slow because of some unfermentable sugar in the molasses. That's totally fine With a rum you want a nice slow ferment anyways. You'll pull some much more flavors by running slow. That's totally up to you though 🍻

@emil3334 Год назад

Very interesting discussion on the use of dunder👍. Im just getting back into distilling after a 3 year hiatus... You have convinced me to try and make use of my nasty dunder that i previously tossed... Nice work!

@RobynSmithPhD Год назад

Thanks so much! That's awesome! From what I've heard, as long as it smells good, use it! Even if it doesn't look great hahaha

@capOlllllOable Год назад

Even if it doesn’t smell nice in the beginning see what happens over time. Commonly, butyric acid smells like vomit until mixed with ETOH and the esterification creates, mango, pineapple, green apple, etc. Sometimes you’ll get the tropical fruit bits with a bit of cheese funk on the backside. I have noticed that these tropical flavors don’t always stand the test of time. I’ve had those flavors disappear in a week from the spirit.

@beautyfox6683 Год назад

Absolutely it's gonna change your flavor, I've found my dunder I've made 6 mths ago with, rum stil, Some kamboocha, kefir and sour dough give my 20% rum fantastic, nose and the flavor is similar to Jamaican spiced rum,as it ages it just gets better, and it changes its flavour.so your flavor will keep changeing.

@RobynSmithPhD Год назад

That sounds delicious! I haven't played around with adding any lactic acid bacteria yet.

@l0tus4life Год назад

👍

@Greedman456 Год назад

Great video!!! Loved the comparison. Yeast used? Or was it spontaneous?

@RobynSmithPhD Год назад

I pitched Red Star distillers yeast, but there was definitely some wild microbes playing along! In my newest batches using the aged dunder, it seems like the wild microbes in the fermentation with 40% dunder are using the distillers yeast as food haha. So this batch will be veryyyyy interesting 🙈

@htturk Год назад

I think the aged Dunder is going to be even more expressive as Brett works extremely slow, but Brett never stops working and evolving. I would be very interested to hear your tasting notes on this Rum in a year or so.

@RobynSmithPhD Год назад

I'm excited to taste the results as well!

@kevin_ninja_jones2363 7 месяцев назад

Sounds like you need to slit it down the middle and try a 30% dunder run see if you can get the best of both sides

@RobynSmithPhD 7 месяцев назад

I agree! I think 30% dunder would be the Goldilocks amount!

@dirtybayfishing Год назад

So that what I'm getting is nail polish type smell that I thought I did something wrong. I aired it out and helped but still there some. It is sweet but a slight off taste even after my 3rd try at it. If I barrel it in charred oak when they smell change more like a rum? Will it bring barrel get it a traditional Rum flavor I'm looking vs off the still?

@RobynSmithPhD Год назад

I think the nail polish smell will improve with the addition of charred oak and it should hopefully taste more like an aged rum! Give it a try and let me know if it helps!

@davidrandall7708 Год назад

How long and how do you age your white rum before bottling ? Enjoyed the video

@RobynSmithPhD Год назад

Good question! It really depends on the flavor profile I’m going for and how it tastes as it’s being “oak infused”. I use small oak stave pieces and typically I’ll do some heat cycling for a few days to a week. From there I’ll see how it tastes and tend to let the oak sit in the jar for weeks to months or longer if necessary. It all depends on how it tastes!

@jonathanlallo4920 Год назад

Omg so funny

@davidhunt7819 5 месяцев назад

Silly question how can you measure a dictionary of water and alcohol with a refractometer?

@RobynSmithPhD 5 месяцев назад

Some refractometers are calibrated to measure the ABV of spirits. So it's not the same refrac that you would use to measure brix of a mash. I hope that answers your question!