Panela goodness

[Bushman]

I mix plumb wood with oak that I toast. I like the results I am getting. I put in a 4 gallon ball jar (not a typo) for 2 months before transferring to barrel aging.

[nerdybrewer]

I mix plumb wood with oak that I toast. I like the results I am getting. I put in a 4 gallon ball jar (not a typo) for 2 months before transferring to barrel aging.

I may need to move this into a gallon, looks like a quart is too small a quantity for one stick of Rosewood.

[nerdybrewer]

Ok, I have an 8" stick of Brazilian Rosewood in one quart of my Panela rum.
It is already fully colored, it's a very pretty color kind of reddish brown, in certain light it's got pink tones in a Glencairn glass.
I've had a sip just to see if I get asthmatic, have any negative reactions whatsoever.
The flavors are hard to describe, it's really different but in a very good way.
I'll update here if I survive.

[nerdybrewer]

So I drank (slowly, more like sipped) half an ounce.
So far I don't believe I've had any kind of allergic or respiratory / pulmonary reaction.
Parts of my mouth do have a bit of numbness, will probably fade with a bit of time.

<EDIT> yes, a few minutes later and the numbness is gone!

[MichiganCornhusker]

Parts of my mouth do have a bit of numbness, will probably fade with a bit of time.

Lol, same way I sampled my Dio Palinka walnut likker last year. Thanks for takin' one for the team.
How did you decide to go with the rosewood? I don't remember it being listed as a cachaca barrel wood.
I've got some Brazillian Oak, or Amburana, that I'm going to try, and some Canary Wood. I'll will be sampling these the same way as you, Nerdy, and will check back as I can.

[MichiganCornhusker]

I toasted my Amburana sticks today and they smell wonderful, like baking gingerbread.
I'm experimenting with 3 treatments:

Toast @ 380F, no char
Toast @ 380F, light gator char
No toast, light gator char

This stuff is so encouraging I might get some more to try with my whiskey!

[nerdybrewer]

Parts of my mouth do have a bit of numbness, will probably fade with a bit of time.

Lol, same way I sampled my Dio Palinka walnut likker last year. Thanks for takin' one for the team.
How did you decide to go with the rosewood? I don't remember it being listed as a cachaca barrel wood.
I've got some Brazillian Oak, or Amburana, that I'm going to try, and some Canary Wood. I'll will be sampling these the same way as you, Nerdy, and will check back as I can.

I researched Brazilian woods and what I read about Rosewood is that it gives a deep color and flavor and can provide some level of "medicinal" effect.
There are some who have had an allergic reaction but most say that's rare.

From my limited testing the color and flavor aspects are certainly there, and with the level of "feeling" I attribute to the wood I would have to believe the "medicinal" part.

Here is an interesting article about Brazilian Rosewood oil:

http://articles.mercola.com/herbal-oils ... d-oil.aspx" onclick="window.open(this.href);return false;" rel="nofollow

So the oil is used for things like aromatherapy, anti-depressant, aphrodisiac and stress reliever among other things.
Not sure what is imparted into 65% ethanol, but it does gain color, flavor and scent from the wood for sure.

To be more precise about how I treated the wood:
2/3 of a stick was held at 400 F for 25 minutes.
1/3 of a stick was held at 400 F for 25 minutes then the temperature raised to 425 F for another 15 minutes until it was producing some small amount of smoke.
Then I let both sticks cool to room temperature and put them directly into a quart of Panela rum.

[Bushman]

Just started my last batch of Panela fermenting. Ran a large spirit run yesterday and will wait for it to air for a couple days to see how she turned out. Since it was the end I will add my packing to my CM and only do a spirit run.

[Oldvine Zin]

Started another panela ferment last night - boiled up 6 gal of dunder in a bop, note to self carrying 6 gal of boiling liquid is scary business,use 2 pots next time

Happily bubbling away with a starting brix of 18. Going to run it as my first keeper run with my new stripper head

[Snackson]

One last call for anyone in Southern California looking for some panela. I will be meeting up with sugar daddy soon to pick some up. PM me if interested.

[raketemensch]

Started another panela ferment last night - boiled up 6 gal of dunder in a bop, note to self carrying 6 gal of boiling liquid is scary business,use 2 pots next time

potodunder.JPG

Over 50lbs, too. After hauling my first 16-gallon AG around the house, the fact that each gallon of water weighs 8.3lbs will never leave my brain.

[Bushman]

Started another panela ferment last night - boiled up 6 gal of dunder in a bop, note to self carrying 6 gal of boiling liquid is scary business,use 2 pots next time

Couple years ago a member on a forum showed pictures of his toes and foot where the hot Dunder had splattered on his foot. It was nasty looking. I drain and mix my next batch on the floor in an 8 gallon stainless steel container and stir in the panela and let it sit over night to cool before adding the rest of the water, nutrients, and yeast. I then put it into my fermenter to start.

[nerdybrewer]

Started another panela ferment last night - boiled up 6 gal of dunder in a bop, note to self carrying 6 gal of boiling liquid is scary business,use 2 pots next time

Couple years ago a member on a forum showed pictures of his toes and foot where the hot Dunder had splattered on his foot. It was nasty looking. I drain and mix my next batch on the floor in an 8 gallon stainless steel container and stir in the panela and let it sit over night to cool before adding the rest of the water, nutrients, and yeast. I then put it into my fermenter to start.

Fluid management and safety.
I got in a hurry with one batch and siphoned out the hot dunder from my boiler.
It doesn't take much contact with hot liquid to burn lips.
Now I have a tool if I need to move hot liquids.
It's a hose with a copper piece on the end that contains a marble, you jiggle the end of it in the liquid until the flow starts.
For moving large amounts of liquid I am using a good aquarium pump, after each use I run clean water through it and then once in a while I run vinegar water solution through it.
I don't lift anything over 5 to 6 gallons, throwing my back is out is counterproductive.

[raketemensch]

So, I finally ran my Jaggery/UJ today. It smelled pretty bad for a couple of weeks, but oh my god does it taste good.

I've never really gotten a sweet taste right off the pipe, this is so delicious. I also have to say that, with the US-05, I've got no hints of bread in smell or taste. I'm liking this experiment now, and I was really down about it before.

Once again, distilling proves logic to be inadequate.

[Oldvine Zin]

Did a spirit run today with my new pot(ish) still -smells great, more after I do cuts tomorrow

[Oldvine Zin]

For rum I really like what my pot still put out over what the flute did. Both good but a lot more aromatics in the pot still run.

[raketemensch]

For rum I really like what my pot still put out over what the flute did. Both good but a lot more aromatics in the pot still run.

Is this after 2 runs, or just the strip?

[Oldvine Zin]

Is this after 2 runs, or just the strip?

Yes after the second run, although the aromas coming off the strip run were nice also.

[nerdybrewer]

Is this after 2 runs, or just the strip?

Yes after the second run, although the aromas coming off the strip run were nice also.

Do you put any of the wash in your second run (1.5) or just the stripped product?

[Oldvine Zin]

Do you put any of the wash in your second run (1.5) or just the stripped product?

No just a straight double distill, I wanted to see what the new pot was capable of.

[nerdybrewer]

Do you put any of the wash in your second run (1.5) or just the stripped product?

No just a straight double distill, I wanted to see what the new pot was capable of.

Great, hope it turns out awesome!
BTW just got back from Oola, proud new owner of 3 freshly dumped Bourbon barrels.

[Oldvine Zin]

Great, hope it turns out awesome!
BTW just got back from Oola, proud new owner of 3 freshly dumped Bourbon barrels.

Thanks, I was able to fill two of my one gal barrels with that run. Still have a virgin five gal waiting for Bourbon, tempting to go and pickup one of those used Oola barrels, are you happy with the ones you picked up?

[nerdybrewer]

Great, hope it turns out awesome!
BTW just got back from Oola, proud new owner of 3 freshly dumped Bourbon barrels.

Thanks, I was able to fill two of my one gal barrels with that run. Still have a virgin five gal waiting for Bourbon, tempting to go and pickup one of those used Oola barrels, are you happy with the ones you picked up?

Yes, very happy with them.
Especially since other local places are asking double or more for theirs.

[Euphoria]

For rum I really like what my pot still put out over what the flute did. Both good but a lot more aromatics in the pot still run.

Hey OZ,
Just wanted to know if you used a Thumper in line with your Pot Still, or just a stand-alone Pot Still set-up. (If you did use a Thumper, I'd also like to know what did you charge it with?) Right now, I'm probably a few days away from running my first panela ferments. ( Four 6 gal. Fermenters.) Was thinking originally about using my Flute column, but if you think it came off with better flavor through the Pot Still, I might just do that instead.

[Oldvine Zin]

I haven't built a thumper yet so I just ran it straight potstill

[Euphoria]

Thanks.

[Snackson]

I'll be getting my Panela tomorrow if all works out! Stoked to pick it up and meet SugarDaddy. I still have 25 gallons of piloncillo to run through along with birdwatchers. Decided to catch up on beer for football season and no time to run the still. That and building a controller for someone on here.

Question for some of you though. I have 8 gallons of all blackstrap dunder, 5 gallons of blackstrap molasses, and soon to be hundreds of pounds of Panela. How should I approach this madness? Planning on fermenting out between 6-8%.

[Oldvine Zin]

I did molasses dunder in my first panela - not so great, panela dunder in my second

[Snackson]

I'll keep blackstrap dunder with blackstrap and Panela with Panela.

[Snackson]

Sugar Daddy hooked it up! I've got 500# sitting in the garage and it smells wonderful walking out there. Just need to empty my current fermenters and throw down a batch.