Panela goodness

[Bushman]

It was great meeting up with all of you and sharing our products we made with the last batch of panela. Nerdybrewer thanks for putting this all together and Oldvine Zin thanks for storing it at your warehouse.

[nerdybrewer]

It was great meeting up with all of you and sharing our products we made with the last batch of panela. Nerdybrewer thanks for putting this all together and Oldvine Zin thanks for storing it at your warehouse.

Really nice meeting you and Badmotivator and wow you guys brought gifts!!
Thank you!

[Bushman]

It was great meeting up with all of you and sharing our products we made with the last batch of panela. Nerdybrewer thanks for putting this all together and Oldvine Zin thanks for storing it at your warehouse.

Really nice meeting you and Badmotivator and wow you guys brought gifts!!
Thank you!

I thought I had a long drive but Badmotivator wins the prize for the longest distance to come for the panela. Also thanks for bringing your great builds to show and share.

[Badmotivator]

Just got home. The drive kinda sucked, but it was totally worth it to meet Bushman, Nerdybrewer, Oldvine Zin, and Medstiller. What a pleasure. I earnestly hope to get more time to BS and share some spirits with all of you in the near future. Thanks esp. to Nerdy and OVZ for gettin' it done!

[Oldvine Zin]

Great meeting you Bad Mo and thanks for the BM.

Since this thread is in recipe development I'm looking forward to hear about what you all do with that fine sugar:

It was a pleasure to taste what Bushman did with his last batch of panela, so different than mine (in a good way) - time and oak + a lot more experience makes a difference. And Nerdy yours, freshly proofed down with some recent snowfall

Should be some great rum produced here in the PNW this year - hope that we can all get together for the Proof Washington 2017 after BBQ for some tastings.

OVZ

[Bushman]

It was fun to do the taste comparisons, OVZ I have yet to open your bottle. Using the same panela as a base but slightly different recipes and obviously different stills we all get rum but with different flavor notes. I always have enjoyed the few opportunities to share products. Nerdybrewer although you didn't come as far making the trip with a foot of snow at your house is dedication. I wish I could have stayed longer and chatted.

[Coug95man2]

To all. Wish I lived on the other side of the state, at least for this "event". To meet, taste and compare all of your products would have been an excellent opportunity. So many legends of the site. To OVZ thank you. To Nerdy, I can't express how grateful I am. Especially with the snow you guys have and how unaccustomed you guys are to such weather! This site is truly a treasure! Can't wait to start Rumming it up with Panela!!!

[Bushman]

To all. Wish I lived on the other side of the state, at least for this "event". To meet, taste and compare all of your products would have been an excellent opportunity. So many legends of the site. To OVZ thank you. To Nerdy, I can't express how grateful I am. Especially with the snow you guys have and how unaccustomed you guys are to such weather! This site is truly a treasure! Can't wait to start Rumming it up with Panela!!!

Badmotivator came up from Oregon probably a 5 hour drive. Really glad he did as he brought some of his stainless steel designs he has been building, pretty impressive!

[Coug95man2]

If this kind of thing continues in the future, I'll be making the trip, no question! Sounds like I missed out!

[Badmotivator]

What I SHOULD have said was this:

I had a long-distance relationship with a woman in Seattle when I was a younger man. Driving up from Eugene just to get my 350 pounds of sugar just feels right, man.

[nerdybrewer]

What I SHOULD have said was this:

I had a long-distance relationship with a woman in Seattle when I was a younger man. Driving up from Eugene just to get my 350 pounds of sugar just feels right, man.

I read that to my daughter (mother of my 2.9 grandchildren) and her husband and she said "Oh my GAWD"!
Yes, we go a long way for our sugar don't we?

My drive was only about 35 miles but due to the nature of Seattle traffic it took me 2 hours to get there and only 45 minutes to get home!

[Badmotivator]

I'm looking at 36 ppg for the panela. 2 lbs/gal = 10% potential alcohol. Sound right?

Also, the wash smells remarkably like a beer wort. Strange.


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[nerdybrewer]

I'm looking at 36 ppg for the panela. 2 lbs/gal = 10% potential alcohol. Sound right?

Also, the wash smells remarkably like a beer wort. Strange.


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Doesn't it smell great? Hope you have a good way of keeping it warm, 85 - 90 F is best.
Remember to save backset for the next ferment.
It really starts to concentrate flavors after a few generations.
Of course it's acidic so take precautions.

[Snackson]

All this panela talk from you guys reminded me to throw down another ferment. 50# mixed up to 30 gallons total gave me 1.064 on the refractometer. Haven't fermented anything in months!

I finally got out in the garage after having ankle surgery in October and got a lot accomplished. Built a new combo still/cooling reservoir stand, built an entryway bench for the wife, moved my workbench and ferm fridge, built a controller for someone local and got this ferment going. Pretty productive weekend!

[Jimbo]

Anyone tried fermenting this stuff with a hefeweizen yeast yet? Im gonna get one going this week with 50lb sack of panela so its ready to run over the xmas break. Typically run with bakers, but the hefe yeast produces some nice esters, clove and banana, might go well in a rum?

[Oldvine Zin]

Anyone tried fermenting this stuff with a hefeweizen yeast yet? Im gonna get one going this week with 50lb sack of panela so its ready to run over the xmas break. Typically run with bakers, but the hefe yeast produces some nice esters, clove and banana, might go well in a rum?

Sounds like a worthy experiment, might have to try that myself

OVZ

[Oldvine Zin]

Did a little research and it seems like white labs 300 hefe yeast will give the best flavor profile at the cost of not being very alcohol tolerant (up to 10 %) so keeping the wash slightly below 15 brix is the plan. Picked up the yeast today now waiting for my corn sugar head to finish in the big stainless or I might start it in one of my big brutes.

OVZ

[Badmotivator]

OVZ, I'm eager to hear your judgement about how strong of an effect using a specialty yeast has.

I'm going down the dunder rathole right now, after Medstiller mentioned Clostridium to me on Saturday. "Thanks", Med. Gotta get some of that C. Butyricum somehow, some Propionibacterium (from Emmental cheese?) and some lactobacillus from maybe my sourdough starter?

Man, what have I gotten myself into? And you guys, you just encouraged me!

[Bushman]

On the ADI forum this topic is discussed with owners of craft distilleries and the following was written by Sugar Daddy:

My advice would be, to use about one fourth backset, yeast works best at about 5 - 5.5 PH. Also your particular yeast seems to like higher temps, around 80 - 85 F, seems to work the best for me. Also I find the quicker I can compete the fermentation cycle the better the product. When a ferment sets too long, the yeast tends to start making off flavors, esters us humans don't really like to drink, so I over pitch my yeast, at warm temps, and let it ferment out as quick as possible, I have had ferments go as quick as three - four days. If the temp was to

On the same forum thread when asked what yeast he uses Dehner Distilleries response:

I know your going to find this hard to believe but we use just a simple distillers yeast. "DADY" ..... You find with a lot of yeast for rum that the yeast strains originate in the Caribbean area. With that being said they require temps above 80F most above 85f. So any temp less they will not work or be to slow. The DADY works across the the whole temp range, and I don't need to keep the ferm tanks heated to spark off a ferm, or heated at the end to finish a fermentation. Also, as eveyone know DADY is cheap as hell.

I do NOT keep any back set. I have never had a problem with pinching fresh yeast every time. I will use one pound per batch (500 gallons) .5lb starter and .5lb dry sprinkled over the top. The first bubbles will start within 1 hour.

Glad to help.

Take care.

[nerdybrewer]

Just my experience but what I use reliably in my rum ferments is the Red Star baking yeast I get a large package of it from Costco for about $4.
A cup full in a gallon of warm water with a few tablespoons sugar (Panela) gets it going and once it's produced a column of yeast foam I toss it into about 90 gallons of Panela wash.
I keep it warm, like 85 - 90F and I see activity within a few minutes and roiling fermentation within an hour.
It continues boiling (the look - not the temperature) for about 3 days then settles down.
Keeping it warm for the next few days to make sure it's truly finished I will then let it cool off and settle until I'm ready to run it.
This has been working for me reliably over many batches.
Not saying anything negative about the previous descriptions, I'm sure they work well also but my method differs slightly so I thought I'd write it out.

[Bushman]

Nerdy I use the same yeast and have in all my recipes because it is very temp forgiving and I do not feel I get off flavors.

[Snackson]

Bushman, its funny you brought that up as I just read it the other day. I pitched DADY into mine and when I checked the temp last night my little 300w heater is keeping it at 87F and it's fermenting along nicely. Hoping it will be done by Thursday night so I can let t cool down Friday and run it Saturday night.

[Medstiller]

I'm going down the dunder rathole right now, after Medstiller mentioned Clostridium to me on Saturday. "Thanks", Med. Gotta get some of that C. Butyricum somehow, some Propionibacterium (from Emmental cheese?) and some lactobacillus from maybe my sourdough starter?

Man, what have I gotten myself into? And you guys, you just encouraged me!

You can get the C Butyricum on amazon:
630 Tablets Miyarisan Tablets By Miyarisan (1) https://www.amazon.com/dp/B000FQUNB0/re ... uybXPVD131" onclick="window.open(this.href);return false;" rel="nofollow

http://www.miyarisan.com/english_index.htm" onclick="window.open(this.href);return false;" rel="nofollow

I had found a source for the propionibacterium, but it looks like it is out of stock. I am sure it is out there somewhere though

Propionic Shermanii to make Holes in Swiss and Edam Cheese Making https://www.amazon.com/dp/B00CJ38B0C/re ... uybCQXKXAW" onclick="window.open(this.href);return false;" rel="nofollow

MedStiller


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[Badmotivator]

You can get the C Butyricum on amazon...

Yup. Tablets are winging their way to me as I type.

I had found a source for the propionibacterium, but it looks like it is out of stock.

Got some Emmentaler and a micro plane.

I'll let you know how my muck develops. If it goes well I'd be happy to share it.

[Oldvine Zin]

I pulled the dunder carboy from the cellar _

Looks funky but smelling it, lots of root beer notes maybe with a little honey. I'm going to do a 50lbs test batch with the hefe yeast.

OVZ

[nerdybrewer]

I pulled the dunder carboy from the cellar _

dunder.JPG

Looks funky but smelling it, lots of root beer notes maybe with a little honey. I'm going to do a 50lbs test batch with the hefe yeast.

OVZ

That looks awesome OVZ!
I get the 17th through to January 3 off so I'll get my corn batch done and then start up some more rum!

[Oldvine Zin]

50LBS of panela
Just under 5 Gal of dunder
Almost 30 Gal water

Had to break out the smaller Brute for the overflow. That brought me to my target of 15 brix and should ferment out at around 10% which is the upper end tolerance for the hefe yeast that I'm using.

This is my first time using White labs liquid yeast, really slow in proofing - 1 hour and still no bubbles, good old bakers is so much easier.

OVZ

[piperdave]

What OG's and FG's you guys getting with your protocols? Just want to compare to my molasses brown sugar recipe. Thanks.

Me, using 6 liter blackstrap, 5 kg regular brown sugar upto 50 liter water I get an OG = 1.08 to 1.085 and FG = 1.01 to 1.014.

I can't seem to finish at or below 1.000.


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[Bushman]

What OG's and FG's you guys getting with your protocols? Just want to compare to my molasses brown sugar recipe. Thanks.

Me, using 6 liter blackstrap, 5 kg regular brown sugar upto 50 liter water I get an OG = 1.08 to 1.085 and FG = 1.01 to 1.014.

I can't seem to finish at or below 1.000.


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Look at OVZ's post he lists it in brix. Go to the Glossary of terms and look for Brix Scale and you will see the equation for converting brix to SG. I was going to do it for you but what is the fun in that

[LWTCS]

50LBS of panela
Just under 5 Gal of dunder
Almost 30 Gal water

15brix.JPG

Had to break out the smaller Brute for the overflow. That brought me to my target of 15 brix and should ferment out at around 10% which is the upper end tolerance for the hefe yeast that I'm using.

hefe.JPG

This is my first time using White labs liquid yeast, really slow in proofing - 1 hour and still no bubbles, good old bakers is so much easier.

OVZ

Yep. Bakers will get you there best.