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500#. Oh momma. Or should I say o daddy. Are you going legit? Or just really like rum

I really like rum but this is way more than I will use! Bulk purchase to get a good, scratch that, great deal and looking to pass that on to others in the area. So if anyone in SoCal wants some, let me know.

Snackson wrote:I really like rum but this is way more than I will use! Bulk purchase to get a good, scratch that, great deal and looking to pass that on to others in the area. So if anyone in SoCal wants some, let me know.

We should start a club.
PBC
Panela Buyers Club (or better ideas for a name?)

nerdybrewer wrote:

Snackson wrote:I really like rum but this is way more than I will use! Bulk purchase to get a good, scratch that, great deal and looking to pass that on to others in the area. So if anyone in SoCal wants some, let me know.

We should start a club.
PBC
Panela Buyers Club (or better ideas for a name?)

I'm good with that idea but maybe move it to the classified section

RUMP
Rum Using Mostly Panela?

I've tried to get ahold of Sugar Daddy in multiple fashion and can't. I'd like to get some information/cost and possibly get in on a purchase. Is it all strictly through Nerdy now?

Pottsie wrote:I've tried to get ahold of Sugar Daddy in multiple fashion and can't. I'd like to get some information/cost and possibly get in on a purchase. Is it all strictly through Nerdy now?

I have no monopoly.
Sugar Daddy may or may not be around - sometimes he's tending to business.
I'll go take a look at the classified section and see about starting something up there.
PM me and we can talk more, not supposed to do business on the regular forum.

Started running my last batch of Panela rum this morning.
It was nice when I started, but now is getting hot out in the shed.
I have a big fan I can point at my head and that helps.
So far the rum is coming along good, started heating the second boiler charge.
I'll try and strip it all today, then if I'm up to it do the 1.5 tomorrow.

nerdybrewer wrote:Started running my last batch of Panela rum this morning.
It was nice when I started, but now is getting hot out in the shed.
I have a big fan I can point at my head and that helps.
So far the rum is coming along good, started heating the second boiler charge.
I'll try and strip it all today, then if I'm up to it do the 1.5 tomorrow.

So o have a question for you nerdy. I've done slow single runs forever. This spring was seeing enough comments that I decided to to the stripping runs then a full blown spirit run over the summer. These are still aging. But I haven't done a 1.5 before. I'd love your input on the differences between the 3 different protocols, if you have that experience... Cheers!

Well I have tried all three and I'm looking for a big rum flavor so I've settled on the 1.5 method. I keep more than most would but I also have once used bourbon barrels to age it in.

Sent from my HTC One_M8 using Tapatalk

Have a 500 lb shipment of panela from Sugar Daddy on it's way. Boise, Idaho area.

GrassHopper wrote:Have a 500 lb shipment of panela from Sugar Daddy on it's way. Boise, Idaho area.

I used 350 Lbs.
Just running my 4th boiler charge for my latest ferment, got one or two more to go and then I can start my spirit run (1.5 actually - might be more like a 1.75)
It's great stuff, but I'm thinking about taking a break and starting up some grains.

nerdybrewer wrote: I used 350 Lbs.
Just running my 4th boiler charge for my latest ferment, got one or two more to go and then I can start my spirit run (1.5 actually - might be more like a 1.75)
It's great stuff, but I'm thinking about taking a break and starting up some grains.

I hear you on that - Going to try some of that honey bear bourbon next

OVZ

I stripped Panela rum all weekend, got 13 gallons so far - looks like I'm going to have to split it up and do two 1.5 runs.
There is more than one boiler charge left so I will end up with maybe 18 gallons to dilute in two 1.5 runs.
It's lots of work but so worth it in the end!
(took a quart of hearts in the house, I forget how good the stuff is between runs!)

nerdybrewer wrote:I stripped Panela rum all weekend, got 13 gallons so far - looks like I'm going to have to split it up and do two 1.5 runs.
There is more than one boiler charge left so I will end up with maybe 18 gallons to dilute in two 1.5 runs.
It's lots of work but so worth it in the end!
(took a quart of hearts in the house, I forget how good the stuff is between runs!)

Nerdy, are you still using the protocol from the earlier comments below? Have you tried any ferments where you didn't continue to feed the ferment?
what advantage is there to this method?

nerdybrewer wrote:I put in 100 Lbs in about 65 gallons - got it to the right temperature and added yeast.
First I had to go to Costco and buy more yeast.
Had about 5 other errands to run before I could do that.
So here it is 7:15pm and just getting in to post this.

I also heated up about 20 gallons water and dissolved an additional 50 Lbs Panela to feed it in.
If the ferment is active I'll add it in maybe some every 12 hours or so.
Not sure about the best protocol as this is a first for me.

GrassHopper wrote:Nerdy, are you still using the protocol from the earlier comments below? Have you tried any ferments where you didn't continue to feed the ferment?
what advantage is there to this method?

Hi GrassHopper,
The basis for this is two fold.
If you keep your gravity low, it is possible to ferment a 400L batch to completion in 24 hours by step feeding.
Also, based on what a lot of the Cachaca distillers are doing in Brazil, the low gravity along with step feeding really renders a very smooth product. Much more so than any rums found here in the states,,,,,or at least at this year's Miami Renaissance Rum Festival.
The rums we are familiar with are super hot by comparison.

*I should add that I do not have any first hand experience at this process. Only tasting at the actual event.

GrassHopper wrote:

nerdybrewer wrote:I stripped Panela rum all weekend, got 13 gallons so far - looks like I'm going to have to split it up and do two 1.5 runs.
There is more than one boiler charge left so I will end up with maybe 18 gallons to dilute in two 1.5 runs.
It's lots of work but so worth it in the end!
(took a quart of hearts in the house, I forget how good the stuff is between runs!)

Nerdy, are you still using the protocol from the earlier comments below? Have you tried any ferments where you didn't continue to feed the ferment?
what advantage is there to this method?

nerdybrewer wrote:I put in 100 Lbs in about 65 gallons - got it to the right temperature and added yeast.
First I had to go to Costco and buy more yeast.
Had about 5 other errands to run before I could do that.
So here it is 7:15pm and just getting in to post this.

I also heated up about 20 gallons water and dissolved an additional 50 Lbs Panela to feed it in.
If the ferment is active I'll add it in maybe some every 12 hours or so.
Not sure about the best protocol as this is a first for me.

That was a first time of feeding more after start and there were several things that didn't go as expected.
Ferment stopped before it seemingly should have, acidic wash.
Added more oyster shells and more yeast, ferment started again.
Totally unreliable hydrometer readings, no way to know except to run it.
Fortunately since I went on a short vacation and it went a couple weeks longer than I wanted it to until it was "done".
Brix on my meter actually increased reading seven days after I added more yeast.
I don't understand that, but I am new to measuring Brix.
I checked the calibration with distilled water, it's right on.

All that being said I pulled the best hearts quart I've ever tasted so the quantity and the quality are there.

With the two 1.5 runs I'll be into this with 7 or 8 boiler charges, making me want a bigger boiler.
(did I just say those words?)

LWTCS wrote:

GrassHopper wrote:Nerdy, are you still using the protocol from the earlier comments below? Have you tried any ferments where you didn't continue to feed the ferment?
what advantage is there to this method?

Hi GrassHopper,
The basis for this is two fold.
If you keep your gravity low, it is possible to ferment a 400L batch to completion in 24 hours by step feeding.
Also, based on what a lot of the Cachaca distillers are doing in Brazil, the low gravity along with step feeding really renders a very smooth product. Much more so than any rums found here in the states,,,,,or at least at this year's Miami Renaissance Rum Festival.
The rums we are familiar with are super hot by comparison.

*I should add that I do not have any first hand experience at this process. Only tasting at the actual event.

Much appreciated for the input Larry. I would say that taste is a pretty darn good testimony. I'm jealous, I wanna go to a liquor festival.

Posted same time as Nerdy

nerdybrewer wrote:

GrassHopper wrote:

nerdybrewer wrote:I stripped Panela rum all weekend, got 13 gallons so far - looks like I'm going to have to split it up and do two 1.5 runs.
There is more than one boiler charge left so I will end up with maybe 18 gallons to dilute in two 1.5 runs.
It's lots of work but so worth it in the end!
(took a quart of hearts in the house, I forget how good the stuff is between runs!)

Nerdy, are you still using the protocol from the earlier comments below? Have you tried any ferments where you didn't continue to feed the ferment?
what advantage is there to this method?

nerdybrewer wrote:I put in 100 Lbs in about 65 gallons - got it to the right temperature and added yeast.
First I had to go to Costco and buy more yeast.
Had about 5 other errands to run before I could do that.
So here it is 7:15pm and just getting in to post this.

I also heated up about 20 gallons water and dissolved an additional 50 Lbs Panela to feed it in.
If the ferment is active I'll add it in maybe some every 12 hours or so.
Not sure about the best protocol as this is a first for me.

That was a first time of feeding more after start and there were several things that didn't go as expected.
Ferment stopped before it seemingly should have, acidic wash.
Added more oyster shells and more yeast, ferment started again.
Totally unreliable hydrometer readings, no way to know except to run it.
Fortunately since I went on a short vacation and it went a couple weeks longer than I wanted it to until it was "done".
Brix on my meter actually increased reading seven days after I added more yeast.
I don't understand that, but I am new to measuring Brix.
I checked the calibration with distilled water, it's right on.

All that being said I pulled the best hearts quart I've ever tasted so the quantity and the quality are there.

With the two 1.5 runs I'll be into this with 7 or 8 boiler charges, making me want a bigger boiler.
(did I just say those words?)

So, the moral of this story is......I need to go on vacation and all will be well when I get back.
thanks guys for the input
yeah, a bigger boiler is good (too bad they don't make 30 gal kegs) Yeah I know, one of you know-it-alls will say, well why don't ya just put two together.

GrassHopper wrote:

nerdybrewer wrote:

GrassHopper wrote:

nerdybrewer wrote:I stripped Panela rum all weekend, got 13 gallons so far - looks like I'm going to have to split it up and do two 1.5 runs.
There is more than one boiler charge left so I will end up with maybe 18 gallons to dilute in two 1.5 runs.
It's lots of work but so worth it in the end!
(took a quart of hearts in the house, I forget how good the stuff is between runs!)

Nerdy, are you still using the protocol from the earlier comments below? Have you tried any ferments where you didn't continue to feed the ferment?
what advantage is there to this method?

nerdybrewer wrote:I put in 100 Lbs in about 65 gallons - got it to the right temperature and added yeast.
First I had to go to Costco and buy more yeast.
Had about 5 other errands to run before I could do that.
So here it is 7:15pm and just getting in to post this.

I also heated up about 20 gallons water and dissolved an additional 50 Lbs Panela to feed it in.
If the ferment is active I'll add it in maybe some every 12 hours or so.
Not sure about the best protocol as this is a first for me.

That was a first time of feeding more after start and there were several things that didn't go as expected.
Ferment stopped before it seemingly should have, acidic wash.
Added more oyster shells and more yeast, ferment started again.
Totally unreliable hydrometer readings, no way to know except to run it.
Fortunately since I went on a short vacation and it went a couple weeks longer than I wanted it to until it was "done".
Brix on my meter actually increased reading seven days after I added more yeast.
I don't understand that, but I am new to measuring Brix.
I checked the calibration with distilled water, it's right on.

All that being said I pulled the best hearts quart I've ever tasted so the quantity and the quality are there.

With the two 1.5 runs I'll be into this with 7 or 8 boiler charges, making me want a bigger boiler.
(did I just say those words?)

So, the moral of this story is......I need to go on vacation and all will be well when I get back.
thanks guys for the input
yeah, a bigger boiler is good (too bad they don't make 30 gal kegs) Yeah I know, one of you know-it-alls will say, well why don't ya just put two together.

As long as it doesn't hold more than 25 gallons of course!

GrassHopper wrote:Much appreciated for the input Larry. I would say that taste is a pretty darn good testimony. I'm jealous, I wanna go to a liquor festival.

I was so impressed and really surprised at how good the Cachacas were compared to so many of the rums (for my personal taste anyway).

Cachaca it seems used to have not so great a reputation. But perhaps that is because choices are traditionally so limited? Anyway these fellows from Brazil are doing a fantastic job and if I'm being honest I would rather drink the good Cachaca aged on their domestic wood any day.

Here is info on the rum fest this year:
http://www.rumrenaissance.com/" onclick="window.open(this.href);return false;" rel="nofollow

nerdybrewer wrote: As long as it doesn't hold more than 25 gallons of course!

They upped it to 30 gals recently. I heard someone mention it in another thread and checked it......sure enough.

GrassHopper wrote:

nerdybrewer wrote: As long as it doesn't hold more than 25 gallons of course!

They upped it to 30 gals recently. I heard someone mention it in another thread and checked it......sure enough.

Yup... Yet the supporting paperwork for legalization is spec'd at 15.5 gallons, as I recall, which means anyone running 20, 25, or 30 gallons will still be illegal should legislation ever pass - unless that volume is upgraded...

So then, way I figer it....If'n it becomes legal, I could run one 15.5 and me wifey could run another. 31 gals.
Oh sure, I know only 15.5 per family. And eventually only one gun per family. And only etc, etc, etc. Your a party pooper Rad.

Ran my last full boiler of Panela rum last night, then ran the first of two spirit runs.
Added a few gallons "fresh wash" to 8.5 gallons of low wines and ran it.
Going to do the same either tonight or tomorrow night with the 7.5 gallons low wines I've got left.
Then it will be time to do something else. (hello grains)
Oh, this is going to go into a once used Bourbon barrel and age at least a year.

So far I have 21 gallons Panela rum split between two barrels, a 15 that's full and an 8 gallon that's 3/4 full.
I think I'm done with rum for a little bit, but it's good to know it's there and aging well.

Full 15 picture, the barrel is wet because I spilled at the end.
Didn't spill much, just enough to make the barrel wet.
Siphoning cask strength rum can be a challenge, I need a better method.

What kind of barrel? Bourbon, wine, charred, not charred?

Pottsie wrote:What kind of barrel? Bourbon, wine, charred, not charred?

Once used Bourbon barrel recently dumped (emptied).
Smelled heavenly inside.
From a local craft distillery.

nerdybrewer wrote:

Pottsie wrote:What kind of barrel? Bourbon, wine, charred, not charred?

Once used Bourbon barrel recently dumped (emptied).
Smelled heavenly inside.
From a local craft distillery.

Nice.
Try and gitcha a barrel that has been participating in a barrel swap program between brewery and distillery. Rum aged in a barrel that has had a chocolate stout, oat meal stout, or the like is so friggin good.

LWTCS wrote:

nerdybrewer wrote:

Pottsie wrote:What kind of barrel? Bourbon, wine, charred, not charred?

Once used Bourbon barrel recently dumped (emptied).
Smelled heavenly inside.
From a local craft distillery.

Nice.
Try and gitcha a barrel that has been participating in a barrel swap program between brewery and distillery. Rum aged in a barrel that has had a chocolate stout, oat meal stout, or the like is so friggin good.

I have more barrels, and I make an awesome stout.
Never heard of aging rum in a used beer barrel but I'm game!
(but what will I do with 15 gallons of stout???)
Oh yeah, I remember...