Panela Rum with Molasses Recipe and Ratios
Posted: Mon Aug 08, 2022 7:19 pm
Hi all, thanks for all the great threads on Panela Rum around here, but I’ve seen quite a few different swings at ratio and recipes with none in tried and true. I didn’t want to hijack someone’s thread, so starting a new one for feedback on my plan.
I just received 100#’s from sugardaddy and here is my plan based on what I’ve read and done in previous batches adjusted to 6 gallon batch:
Ferment 1 - moly + Panela
- .75 Gallon TSC feedgrade Molasses (1G / 8G wash)
- 6 lbs SugarDaddy Panela (1lb / net wash size)
- Made to a 6 gallon wash
- Bakers yeast
- Est OG ~ 1.075 - 1.080
- Est FG - 1.020 - 1.025
- % Abv estimated with non fermentables based on Moly experience and some test runs ~ 6.5 - 7.9% (been averaging 7.4ish personally)
Dunder - will be adding .5 gallons of hot Dunder from batch about to run, but wasn’t necessary in previous test runs
infected Dunder - I have it from a Rum made a year ago, but not planning to use it….
Trub - not planning to use it, but will have it if someone thinks it would help
Nutrients - not planning to add anything, but do have options
Oyster shell - not planning to use, but have them
Process
- add TSC Molassas to bucket
- add all Panela to bucket
- add hot Dunder (can substitute hot water at this stage)
- stir to melt Panela ( I’ve seen Larry’s process video which is awesome, but a spoon works well for me at this size)
- water to 6 gallon mark total shooting to land at ~90 degrees
- pitch bakers yeast (mine is Fleischmann’s)
- strap 80 degree brew belt to bucket, seems to work for me for a quick warm ferment
- ferment dry - been averaging 3 - 4 days
- strip run 2/3 of batch (~3.75 gallons) with any accumulated feints from prior runs
- 1.5 run (spirit run of prior strip with remaining 1/3 of batch (~2 gallons)… maybe it’s a 1.33 run
)
Aging: plan to keep 750 ml white to drink early, age the rest 1 year before sampling anything on oak, and trying to decide which barrels to use…. Options are:
1 x badmo medium toast new barrel (when it arrives as just ordered it)
1x 6 gallon spent wine barrel that has been used with Spanish and Italian red varietals (5 batches)
1 x 5 gallon new Gibbs barrel that I would have to order, and want to use with HBB for at least a year first so dunno bout that.
Plan to oak age at 58%.
Also, I have some pure molasses (SBB recipe) and Panela + molasses (above ratios) which I can tap into to blend and fill the wine barrel as the 100#s May not get me there depending on cuts. I also sometimes use glass beads in the barrel with wine to “take up room” so the barrel is “full” when I don’t have enough product.
Some details on my setup.
- ferment in 7.6 gallon buckets, but I have as many as 4 buckets that I can use all at once
- have lots of glass carboys free so can siphon and hold while fermenting more
- my still is a 5 gallon stainless steel still (speakeasy) with a gin basket
- external heat (hot plate)
- I intend to pack the gin basket with copper mesh on 1.33 sprit runs only
So questions for everyone, especially those who have done Panela:
1- should I use the molasses? I have done a few test runs with it, but not without so will probably do a side by side this time. Just trying to learn from any one’s experience as so many say they add it in different threads.
2 - any opinion on how much molasses? I’m guessing that even though Panela has molasses in it still that there is something in the processing that warrants adding blackstrap to the mix, but still working through ratios and flavor profiles. I’m more Zacappa 23 guy for sipping than a Pusser’s Navy unless of course I’m making pain killers
3 - any other suggestions on ratio’s or any adjustments to my plan (other than buy a bigger fermenter and still
which isn’t currently an option and I’m ok with these sizes as I can move them around easily)
4 - Any opinions on the oak aging at 58%? I’ve done 62 and 58, but haven’t landed on my sweet spot yet.
5 - this will be my first time filling a barrel. With wine as I said above, I use glass beads to “take up room” when I don’t have enough wine to fill the barrel. Large bursts of Oxygen being the enemy of the wine. If I don’t have enough spirit, should I use them to reduce loss and keep as much surface contact?
I just received 100#’s from sugardaddy and here is my plan based on what I’ve read and done in previous batches adjusted to 6 gallon batch:
Ferment 1 - moly + Panela
- .75 Gallon TSC feedgrade Molasses (1G / 8G wash)
- 6 lbs SugarDaddy Panela (1lb / net wash size)
- Made to a 6 gallon wash
- Bakers yeast
- Est OG ~ 1.075 - 1.080
- Est FG - 1.020 - 1.025
- % Abv estimated with non fermentables based on Moly experience and some test runs ~ 6.5 - 7.9% (been averaging 7.4ish personally)
Dunder - will be adding .5 gallons of hot Dunder from batch about to run, but wasn’t necessary in previous test runs
infected Dunder - I have it from a Rum made a year ago, but not planning to use it….
Trub - not planning to use it, but will have it if someone thinks it would help
Nutrients - not planning to add anything, but do have options
Oyster shell - not planning to use, but have them
Process
- add TSC Molassas to bucket
- add all Panela to bucket
- add hot Dunder (can substitute hot water at this stage)
- stir to melt Panela ( I’ve seen Larry’s process video which is awesome, but a spoon works well for me at this size)
- water to 6 gallon mark total shooting to land at ~90 degrees
- pitch bakers yeast (mine is Fleischmann’s)
- strap 80 degree brew belt to bucket, seems to work for me for a quick warm ferment
- ferment dry - been averaging 3 - 4 days
- strip run 2/3 of batch (~3.75 gallons) with any accumulated feints from prior runs
- 1.5 run (spirit run of prior strip with remaining 1/3 of batch (~2 gallons)… maybe it’s a 1.33 run
) Aging: plan to keep 750 ml white to drink early, age the rest 1 year before sampling anything on oak, and trying to decide which barrels to use…. Options are:
1 x badmo medium toast new barrel (when it arrives as just ordered it)
1x 6 gallon spent wine barrel that has been used with Spanish and Italian red varietals (5 batches)
1 x 5 gallon new Gibbs barrel that I would have to order, and want to use with HBB for at least a year first so dunno bout that.
Plan to oak age at 58%.
Also, I have some pure molasses (SBB recipe) and Panela + molasses (above ratios) which I can tap into to blend and fill the wine barrel as the 100#s May not get me there depending on cuts. I also sometimes use glass beads in the barrel with wine to “take up room” so the barrel is “full” when I don’t have enough product.
Some details on my setup.
- ferment in 7.6 gallon buckets, but I have as many as 4 buckets that I can use all at once
- have lots of glass carboys free so can siphon and hold while fermenting more
- my still is a 5 gallon stainless steel still (speakeasy) with a gin basket
- external heat (hot plate)
- I intend to pack the gin basket with copper mesh on 1.33 sprit runs only
So questions for everyone, especially those who have done Panela:
1- should I use the molasses? I have done a few test runs with it, but not without so will probably do a side by side this time. Just trying to learn from any one’s experience as so many say they add it in different threads.
2 - any opinion on how much molasses? I’m guessing that even though Panela has molasses in it still that there is something in the processing that warrants adding blackstrap to the mix, but still working through ratios and flavor profiles. I’m more Zacappa 23 guy for sipping than a Pusser’s Navy unless of course I’m making pain killers
3 - any other suggestions on ratio’s or any adjustments to my plan (other than buy a bigger fermenter and still
which isn’t currently an option and I’m ok with these sizes as I can move them around easily)4 - Any opinions on the oak aging at 58%? I’ve done 62 and 58, but haven’t landed on my sweet spot yet.
5 - this will be my first time filling a barrel. With wine as I said above, I use glass beads to “take up room” when I don’t have enough wine to fill the barrel. Large bursts of Oxygen being the enemy of the wine. If I don’t have enough spirit, should I use them to reduce loss and keep as much surface contact?
I hope you write about how these spirits as they age. The wood will make or break your spirit.
which at least keeps me out of it until February 
. Will write up and post some tasting notes then.
