Lil bit-o-bout panela

[LWTCS]

http://www.globalpost.com/dispatch/colo ... hout-video" onclick="window.open(this.href);return false;" rel="nofollow

[blind drunk]

Interesting. Knew nothing about it till now. Love to find some locally, to try. Thanks, bd.

[Azframer]

Check here: http://www.amazon.com/Goya-Panela-Brown ... B002MQN5ZM" onclick="window.open(this.href);return false;" rel="nofollow

[LWTCS]

Recon some of the rum snobs might say I've been making Rhum Agricole rather than rum?

Although the juice does get cooked down first.

Semantics?
What say you all?

[LWTCS]

Check here: http://www.amazon.com/Goya-Panela-Brown" onclick="window.open(this.href);return false;" rel="nofollow ... B002MQN5ZM

NOPE, thats Bull shit ripp off pricing.

If your in the states don't pay more than 1.55 per pound (block/cake).

Shit I'll buy a case from my vender and ship it to you.

Recon that was a random/generic search Az.

[Azframer]

Check here: http://www.amazon.com/Goya-Panela-Brown" onclick="window.open(this.href);return false;" rel="nofollow ... B002MQN5ZM

NOPE, thats Bull shit ripp off pricing.

If your in the states don't pay more than 1.55 per pound (block/cake).

Shit I'll buy a case from my vender and ship it to you.

Recon that was a random/generic search Az.

Yup.

[LWTCS]

Been getting it here for $1.18 per pound lately.

[Azframer]

Does it make a decent rum or what? I really have not drank any rum for a while. Last time I did was way back when I smoked left handed cigs and used the toilet for a pillow.

[LWTCS]

I think it does.
I add a bit of water to a pot (usually) and render (heat) it back to liquid form. It smells and has the color of molassas.

My last batch I just locked down the cakes in room temp water and waited for the panela to disolve. Smelled more like tea initially and also had a bit of a green color. The following morning when most nearly all was disovled, it had the more familiar molassas smell and color.

I didn't pitch till that evening. Smelled abit like (almost )over ripened fruit. I think I coulda pitched sooner.
But the thing fermented with out a hitch. Figgered it had already been boiled.

Not sure how I should treat the potential for spoilage?

Was just trying to keep the heat out of the kitchen.

[LWTCS]

http://www.caribbean-spirits.com/rhumagricole.htm" onclick="window.open(this.href);return false;" rel="nofollow

[Azframer]

How much are you using of the panela and how much water are you using. Any other nutes for it.

[LWTCS]

Recon some of the rum snobs might say I've been making Rhum Agricole rather than rum?

Recon not. Rhum Agricole ferments are apparently only a few hours after initial harvest.

No nutes needed Az.

25 liter total volume (+ or -)
I use 25% (aged) dunder
10 lbs panela
Yeast,,,,to taste

[Azframer]

Larry just wondering how this is going for you. I was wondering where you are finding this panela, you had mentioned a vendor so I am wondering if it is a specialty shop or what. Thanks Rick

[LWTCS]

I have been aging this batch and the one before as well.

I'm not sure how long I should wait before distilling. An X-mas
knocked a good dent in my stock.

Guess I'll get another one going.

All the south american styled markets have panela here

[Stillknotty]

Is there anything I can substitute for dunder since I am just getting started?

[LWTCS]

Just bring your volume up with water first time out.
Be patient.

[ArkyJ]

The person I share the house with is from the Philippines and when she returns from there each trip, she brings back 30 or 40 pounds of panela. Customs goes apesh** until they figure out what it is.
ArkyJ

[LWTCS]

Customs goes apesh**

Thats hilarious in a,,,,,"I'm glad that didn't happen to me" kinda way.

Is your roomy on an international watch list now?

How does one demonstrate to a customs occifer in real time,, that one is transporting sugar?

[rad14701]

The person I share the house with is from the Philippines and when she returns from there each trip, she brings back 30 or 40 pounds of panela. Customs goes apesh** until they figure out what it is.
ArkyJ

She has obviously lost her fear of the phrase "full cavity search"... She isn't overly eager to volunteer to be your panela mule, is she...???

[ArkyJ]

She says, as I look at it saying Huummmm! That is mine, keep your hands off of it. She uses it to make a sweet rice and says that the dark brown sugar is not and does not taste the same. And I "assume" that they take a brick of the panela to a back room and do a quick drug test on it. As they open the package, the molasses smell hits them in the face. So much for their career building herion bust of the year.
ArkyJ

[LWTCS]

SSoooooo,,,,,,,,,,,,,,,,she gonna mule for ya?

How much does she pay in her homeland,,,,,,,,,,US exchange rate?......As a matter of intrest.

[Prairiepiss]

No nutes needed Az.

25 liter total volume (+ or -)
I use 25% (aged) dunder
10 lbs panela
Yeast,,,,to taste

Aged Dunder??? How are you aging it?? Are you using the same aged Dunder for all or are you using it from the last ferment that's been aging?? What kind of Yeast are you using?

Funny I just bought some on the way home tonight. Half pound cake just to play with in the kitchen. I have been looking at it in the stores for some time now thinking it would be good for Rum.

[LWTCS]

Aged Dunder??? How are you aging it?? Are you using the same aged Dunder for all or are you using it from the last ferment that's been aging?? What kind of Yeast are you using?

So,,at present, I am saving my dunder into a vessel. And I am also drawing down from that same vessel. As my run is complete, I top off my pit. This may be in conflict with some of the other dunder aging approaches.

I use bakers yeast but have used a few others. I am keen to use a good ale yeast that tolerates a tropical ferment.

BTW 1/2 pound ain't gonna git you much as there are quite a bit of solids in panela.........Come cross a critter or two also

Dunderhead guesstimated bout 10lbs of panela might be 8lbs of table sugar. I'm not so sure it is that much.

[ArkyJ]

Larry!
As she said. Keep your hands off of it. There was another word in front of hands, starting with a D, but since this is a family site...
Nope, not going to be a mule.
Her family, after the cane is ready, do the same as the video. The only difference is that they mold it into a bowl shape instead of a block.
ArkyJ

[LWTCS]

after the cane is ready, do the same as the video

God bless the little guy.
Lets not let the corporations rob us of our skills.

[Prairiepiss]

BTW 1/2 pound ain't gonna git you much as there are quite a bit of solids in panela.........Come cross a critter or two also

Dunderhead guesstimated bout 10lbs of panela might be 8lbs of table sugar. I'm not so sure it is that much.

I bought it just to play with in the making of food and just to check it out. I haven't finished my still yet and don't have any fermenters yet. It will be a little bit before I get it going. Just trying to learn as much as I can before then.

[LWTCS]

Oh right,,,,food.
Most of the latins use it for their morning coffee rather than the white.

[Stillknotty]

Well you convinced me to try, so I found Panela at the local Bravo market, cheap $2.19 for 2 pound block. I now have 10 lbs working with 5 gallons of water and 50 grams of regular bakers yeast. It's not boiling up mad like the first sugar wash did but it's definitely working. I haven't added any nutrients but I have DAP and citric acid that I bought at the local homebrew store. Should I add anything or leave it as is? I based the yeast amount off Hook's recipe, since this will only be my 2nd wash I still learning the ropes. Hubby currently has the Gerber wash working too.

[LWTCS]

My ferments are very steady. They do not rage like some of the other recipes. Recon they finish in 2 weeks.
I find myself not really caring how fast they finish as I usually have something ready for the boiler.

I also am quite happy to not spend additional cash on nutes as I have never had an issue the stripped down basic recipe.

I do admit to being curious about how the panela wash will respond to bump of nitrogen.

[Stillknotty]

What are you doing with the gunk at the bottom of the carboy after racking it? Are there any uses like putting it into a new wash? Mine has been working for 12 days, I added 1 tsp of DAP on day 3 just out of curiosity and boy did it like it! Well it's cooking now can't wait to see the results.