Panela/Piloncillo RUM

[LWTCS]

Damn it guys, I hate you for all your panela and tales of fantastic rum! It looks and sounds so wonderfully delicious and the closest I can get is Muscovado sugar at $4 per lb.

If you're wondering about that sound, it'll be me crying!

So envious,
Elektrosport

Get in touch with Sugar Daddy. He is miles cheaper.

[Jimbo]

Hey LWTCS, when I posted below about the Zaya and you commented about 'syrup rums' or sweet or whatever you said. I think you nailed it on the head!!! Check this out, for grins I backsweetened a bottle of my rum with 2 oz of panela. Not much, not enough to make it sticky sweet, just a touch of the panela flavor. But look at the color! The Zaya is on the left, the panela sweetened rum in the middle and on the right for reference, an oak aged bourbon. The color of that Zaya looks like which the closest? And even more than the color being spot on, the flavor of my sweetened rum is damn near like the Zaya, sweet, touch of molasses! Things that make you go HMMMMM. Bastards, thats not aged rum! Well, maybe it is, but be damned if I didnt find this a little enlightening! Anyway, this slightly panela sweetened rum is damn good! Im putting a dent in this bottle as we speak

[LWTCS]

The Zaya is on the left, the panela sweetened rum in the middle and on the right for reference, an oak aged bourbon.

The color is very nice indeed.
Seems some of the fellas are also going to blend some panela beer / wine for some extra complexity.

I really like this approach.

Over time I have shifted to the white for it's un masked / honest qualities But I find this a very good approach for the spiced and golden rums.

[Jimbo]

haha yes I havent yet aquired your respect for the raw natural character of Rum. Ill get there, fairly new to rum still, so Im easily amused with a little backsweetening and such still. But soon this will wear and Ill get curious about whats 'really' going on here

Yes, I have also given serious thought to some of this panela in a beer recipe or 2. fo sho. This is good stuff. Its like a best kept secret or something. What the hell can be better than raw unfuckedwith sugar cane juice boiled down and sold as is in brick form. I crushed some up in an old coffee grinder for mixing in some hot drinks too, its damn good in a chai tea.

[Jimbo]

Nuther rum run in the fixin. 30 lbs of Panela crushed up some, quarts of yeast harvested out of last run, and 10 gallons water heatin up. I'll disolve the panela in 10 gallons boiling water. Then when it cools I'll add 10 gallons more cold water. aerate and pitch Love how easy these panela rums are to make. Gotta be the easiest by far and one of the tastiest.

Cheers!

[Jimbo]

Rums done, two 11 gallon batches at 1.060, wrapped up tight in insulation and towels and yeast pitched at 83F. Counting on the fermentation activity and the blankets to keep the temp up. But if it slows, Ill hot water bath these babies again.

Couldnt find wifey's heat pad,... or maybe she read here I was scheming to steal it and hid the damn thing on me... I have no intention dare ask her its whereabouts, after 28 years of blissful matrimony she knows me too well, and that cold piercing stare when I dare wrap her precious damn back pad around the latest basement brew just not worth the battle.

[Bogey]

I would fake a back injury and see if she coughs up her hiding place. But then again, I've been married 3 times, so maybe just rely on the towels.

[Richard7]

I would fake a back injury and see if she coughs up her hiding place. But then again, I've been married 3 times, so maybe just rely on the towels.

I would hit the like button here if there was one, but then again thank God this ain't facebook!

[Jimbo]

Alright, its been .... hell I forgot how many days, what day is it, too many beers ago, anyway, I shoved a 60w bulb under the insulation. She's a bubblin like mad still

Busy day while home during a blizzard. Brewing an Imperial IPA with some tasty Aussie Topaz hops, racked my Maillard toasted 6row Pale Ale and drinking more Wheat malt whiskey than I prolly should since Ill be firing up the snowblower here shortly. ....hick

[Prairiepiss]

Piss, no I didnt save any, dont ask me why, spaced it. Damnit Jim! Ill have 20 gallons after this run tho haha. How much do you use in a run, % wise?

Larry, those blocks are about 4.5 oz avg. About the size of a bar of soap. I wish they were 2 lbs each! He filled the box flap to flap with them (in large ziplocks), was 32.5 lbs or so. The post office was prolly wonder'n what the fu*k when they lifted it hahaha

I plan on using 25% in this next ferment. Sugardaddy is suppose to be coming over this evening. And bringing some sugary goodness with him. So I can start my next batch. I have 10 gal in the boiler ready to run. Will get it going so he can see the still operate. Then I will use the dunder from that run to melt the new sugar. To add back into the ferment. I figured I would start with 25% and see where that gets me.

I've already ran 20 gallons off. Have it sitting in jars needing to be cut. I'm waiting so Sugardaddy can get a better understanding of making cuts. But I did sneak a sip of one of the hearts jars. Mmmmmm good stuff. Defiantly more my taste then the blackstrap rum I made. I'm going to use it for spiced rum experiments. And the panela for more of a silver rum.

[Jimbo]

Hey P, Im doing some spiced rum experiments too. let me know if you hit on something super delicious, Ill do the same if these turn out.

Spiced rum:
28oz panela rum
2oz panela backsweetened
1/4 stick cinnamon
4 whole cloves
4-6 strands zest from an orange (zest from 1/2 an orange overpowered in a day)
1/2 oz vanilla soaked vodka ( 3 beans split in 375ml bottle)

Cheers, if you need a label for your stuffs PM me, these labels are super easy to crank out. I just need the words you want on it and a link to a picture you want on it.

[Prairiepiss]

Had Sugardaddy by the house the other night. Showed him around the distillery. And he got to see Fu Man crank out some panela rum. I lined out the jars so he could see the differences in heads hearts and tails. Sent him home with a bottle of UJSSM white, blackstrap rum, panela rum, and of course some fire piss. He brought me 55 one of sugary goodness. So I put the second batch together.

I used the 10 gallons of hot dunder from the run I just did. To melt the panela. Added it back to the fermenter and topped up to 40 gallons. Sg at 1.056 again. It ended up at only 80 deg when I was done putting it together. And temps on it dropped over night. But it was still working. So I'm going to let it work at the lower temps this time. I'm not in a hurry. I won't get to run it for another 3 weeks or so.

[Jimbo]

Sounds great P, I bet he was a happy camper. My batch is still bubblin pretty active. Day 5. It likes that lightbulb tucked under the insulation. I dropped a thermocouple down through the airlock hole. The goo is right at 81.5, perfect. Couldnt ask for better with bakers.

I made up the spiced rum. Edited recipe below to reflect what i did.

[Prairiepiss]

I checked the temps on mine a little bit ago. 73 degs f. And it is working slow and steady. I'm going to try to keep it around that temp. And see how long it takes.

[Jimbo]

Holy shit, the zest from half an orange was way too much. This stuff tastes like Grand Marnier already. I strained out the orange zest. Maybe 1 pull with the zester is plenty per fifth!

[Prairiepiss]

Holy shit, the zest from half an orange was way too much. This stuff tastes like Grand Marnier already. I strained out the orange zest. Maybe 1 pull with the zester is plenty per fifth!

I found the same for a few of my first attempts. I have now bought some dried Orange peal. And I'm using it instead. I'm finding it doesn't over power it as bad. And its more controllable.

[Jimbo]

Hey P, how long does your panela rum ferment normally? This batch is on day 8, at 81F with Bakers, and still bubbling pretty steady, bursts of 4-5 bubbles with 1-2 sec pause. Seems crazy. The outgas still smells good, sweet and all, just seems crazy, never had anythign ferment this furiously this long. My SG was 1.060

The spiced rum experiment is going well, I diluted it down with another fifth of rum. Its tasting mighty fine. Clove and cinnamon need more time but the orange is more subtle now. Glad I caught the orange takeover after 12 hours and filtered them babies out.

Updated recipe:

Spiced rum:
60 oz panela rum
3oz panela backsweetened
1/4 stick cinnamon
4 whole cloves
zest from 1/2 an orange for 12 hours then removed.
1/2 oz vanilla soaked vodka ( 3 beans split in 375ml bottle)

[Prairiepiss]

Almost all my ferments take 3 to 5 days. Depending on me keeping up with the temps. Average 4 days for most. First panela took 4 days. This one I have dropped the temp down to 72 deg f. And its steady working on day 4. Slower then the other. 8 days is not unheard of. Most find ferment times from 3 to 10 days. But as a general rule that I have noticed. Each person normally has a time frame. That most ferments fall into. Like mine is 4 days give or take a day. But you can always have an odd ferment that takes a little longer.

[Jimbo]

Do you use nutes? This batch is straight panela, aerated well and a large pitch. i dont think my uber high gravity belgian quads and double IPA's even ferment this actively this long. I was hoping to run over the weekend. No chance. Tomorrow we're getting clobbered again, 8" of snow coming. Already told the crew here Im burning a vaca day tomorrow. Hope I can run it tomorrow Sheesh!

[Prairiepiss]

I added a very small amount of nutes to the first batch. But I didn't add anything to this one.

[Sugar Daddy]

Hey guys,

This will be my first post on this site, of course, in the Rum section. I know some of you folks from another forum.

As you may or may not know, we are a food wholesaler for panela sugar in 25 states. LWTCS contacted me online about 10 months ago because he said panela was a superior product to make rum and wanted to find a cheaper alternative because he was buying at the retail level. Little by little we have been introducing the qualities of panela to the community.

There is some information out there if you would like to learn more about the panela sugar.

Please pm me or LWTCS if you have any questions.

Thanks

[Jimbo]

Welcome Sugardaddy, I have 30 lbs of your panela bubblin as we speak! Awesome stuff. Thanks again for getting the box out so fast.

Cheers and WELCOME!

[LakeLover]

Yes welcome I hope to get mine started in the next couple days. This stuff is like candy. I keep a block around for a little snack daily. Should make great rum.

[Prairiepiss]

Hey welcome aboard HD Sugardaddy.

[Bogey]

Welcome Sugar Daddy! PM sent.

[Jimbo]

Well damn, day 9 and still bubblin, so no run on snow day. Damn. Sokay....snow blow'd 3 times today and it's still snowin. Ill be out again at 10 by flashlight. Liquored up good and sloppy with the neighbor ...hic.... beer ribs bourbon beer chips beer bourbon beeer borrurbon bourbn burbn beare bournb on.... zzzzzzzz is it 10 yet

[Bogey]

Just want to give a shout out to Sugar Daddy! I swear he must live next door to the post office. Quickest turn around between ordering and doorstep ever!

Top Notch!

[Jimbo]

Ran my sugardaddy panela Rum yesterday. 2 12 gallon single runs from 30 lb total panela. 1st run, straight panela gave me 3 quarts keep and 5 quarts tails. 2nd run, with the 5 quarts tails, and 5 quarts tails from an earlier run (10 qts tails total) gave me 2 gallon keep and 5 quarts tails.

This stuff is delicious! Really tasty. Thank you SD!!!

The spiced rum recipe has been tweaked again. Its a really really nice drink right now based on this concoction: Less is more Im consistently finding with adjuncts in various beverages.

Spiced rum:75 oz panela rum (3 fifths)
3oz panela backsweetened
1/4 stick cinnamon
4 whole cloves
zest from 1/2 an orange for 12 hours then removed.
1/2 oz vanilla soaked vodka ( 3 beans split in 375ml bottle)

[Clearwater]

I'm super curious about trying this stuff, but wondering if I outta cut my rum teeth on molasses (I have a GFS near me to buy by the gallon) first. I was primarily wondering how well the panela inverts. Does it leave much solid or sludge behind? Doesn't matter much either way, but was curious as it wasn't much mentioned.

Thanks for an interesting/entertaining thread to read today, Mr. Jimdo64.

[Jimbo]

I highly recommend this panela. Not sure what you mean how well it inverts, the panela is boiled down sugar cane juice, so its already inverted. Doesnt leave much solids behind at all. I smash the bricks up in a bag first to help them melt faster in the hot water. Ive never made rum with molasses but I gotta believe this Panela stuff is hard to beat. Super easy and turns out really good.

If you meant converts, I used 30 pounds to make 24 gallons at 1.060, and it fermented dry to below 1.000 in under 2 weeks at 81F with bakers yeast.