Panila questions

[LWTCS]

Past panila washes have been augmented with molasas and brown surgar.

My last panila wash is only panila.

The product ratio info on the packaging is the same as white table sugar.

I don't have the correct measuring tools for a wash, but I can taste very little alcohol. It is dry but light. Seems like another 2 or 3 pounds of (any) sugar could have been added.

Are their unfermentables in the panila?

8- 1lb panila cakes
2- cups graham crackers
2- cups all bran
4-oz bakers yeast

Finished dry in 3 days but was not a raging ferment.
Smells great BTW

[Dnderhead]

panela/jaggera cooked down cain juice ( some can be from palm) 50% sucrose,,,20%invert sugars.

[LWTCS]

u sayin I needed ??% more panela for my 20 liter volume?

[Dnderhead]

from my fingers you have about 7.5 % wash
that is 70% of sugar, so you have to add 30% more to make it the same as sugar, or 3.8 oz to each lb.to be the same as sugar.
8lbX3,8=30.4 or if you add 1.9 lb more will be the same as adding 8lb of sugar.

(That stuff mite very the same as molasses)

(if it ant wiggling,, it ferment it)

[Dnderhead]

what % wash did you want to make?

[LWTCS]

from my fingers you have about 7.5 % wash

From taste alone, that sounds like a very resonable assertion.

[LWTCS]

10 to 12% (or so).

[Dnderhead]

ya about 2lb more should bring you up to 10% maybe a little more. about 3lb more should be 12%

[LWTCS]

Thanks D your the best.

[Dnderhead]

You can do it your self just go to calc. finger the amount of sugar you need,,X .3= the amount more you have to add.
same as molasses say it is 45% sugar,, 45from 100% =a difference of 55% or .55 x the amount of sugar you need for that % wash.
that give you how much more you need to add.

(if it don't wiggle ferment it)