Awesome video and recipe. I'm currently working on a 50/50 molasses/panela sugar recipe. Eight pounds of panela with one gallon of molasses is real close to a 50/50 mix, it's actually molasses (46.6% sugar count) to panela sugar (53.4% sugar count). I've done an all molasses rum (awesome) and my next one after the 50/50 rum will be an all panela sugar.
@@dr.doubledeeDRM DRM: my recipe is as follows so you can scale it up or down. 20lb Panela, 2.5 Gallons Molasses, #2 Pinches of Epsom Salt, 2.5 Crushed Vitamin "B" Tablets, 3/4 Cup Dady Yeast (your choice). I hang a teabag with a handful of crushed oyster shells in the fermenter for Ph. I use a couple tablespoons of butter when the mash is put in the boiler to prevent puking. On your first run, fill fermenter to 20/22 gallon mark (of course using hot water to dissolve the sugar). After first run, take 3.5 Gallons of Hot Dunder to dissolve the sugar, then fill to the 20/22 gallon mark. After the first run, save feints to put in the boiler with the next run. Hope that helps. It's cut and dry, no starting gravity needed, no final gravity because there are unfermentable sugars with this recipe.
The main difference is the amount they're processed. Panela sugar is the least processed out of all the can sugar and I believe is going to have a bigger molasses content compared to the other two. I want to say there's also more minerals and nutrients in the panela compared to other sugars, but I could be wrong on that. I think you'd still make a nice rum using another type of sugar! In this case, I'd consider trying both. One run of panela wash, one run of turbinado wash, and blind taste test with your friends and family to see if they notice a difference
When you stopped collecting at 60 proof, do you remember what the top of your column temperature was? I can’t judge between foreshots, heads, hearts and tails. With a grain or sugar wash I keep the first 5 to 10 ounces for BBQ lighter fluid and stop collecting at 98 proof +- or when the column temperature reaches 200 degree. I really like the still I bought from you and have made a very good bourbon I wish you could try. I will not make it your way but if you ever get to Dubuque IA, we can partake.
I actually don't fully, sorry! I don't really pay attention to temperatures in my still much any more. I prefer to just go off smell and taste. I believe I was pushing a little over 192F. But that's also based on my elevation. Aw man, thanks for the offer! If I ever make it to Iowa, I'll make sure to come visit. Enjoy your bourbon, my brother!
Without the deflag, won't you have more issues trying to load the plates evenly? Are you using the 3 rd segment for is natural refux for this purpose? I love panela! I've done molasses and panela mixed recipes, but like the 100% panela, so much better! Muck and dunder are huge rabbit holes! Lol I look forward to see where you go with it. 150 proof is a good run point, but collect into the tails and blend them into the finished product! I personally prefer 100 proof when diluting the final product. it's a great middle ground. With dunder, you can go 20-50% with out having fermentation issues. 25-30% seems to be the sweet spot that I've found so far. Another great video guys! Definitely checking out your panela sugar. Trying to find it in quantities useful for distilling can be difficult.
I didn't see any issue with plate control without the dephleg, personally! Thank you so much for your advice on a dunder rum. We're really excited as well. Let us know how you like the panela if you end up trying it!
This was using a conjunction of water control and heat control using our precision relay heating device. You can slow the flow down or speed the flow up by moving your dial around the controller and then you make up the loss/gain of heat by regulating your water source. We had a precision water source on this setup which helped tremendously with dialing in, I think.
@@milehidistilling1 so without a dephleg, more heat in the pot increases speed of output and lowers abv? (plus greater water flow in the shotgun if required.. not sure why this would change the abv output though). Is the opposite also true, that if you lower the pot temp, and slow down the output, that the abv will increase? Thanks!
@@karlhelbig6890 This method works with or without the dephlegemator installed, but yes, the more heat in the pot and the faster the distillate comes through, the lower your proof would be. The water flow control is more about helping to regulate the temperature once you turn up your heating device, not really about decreasing your proof. Yep, the opposite is also true with increasing proof!
We've already done a video that is basically this same recipe just with regular white sugar instead of panela sugar, so we didn't want to double dip and make a video showing this recipe. But, the recipe is just what's found here (just substitute the white sugar in the video for panela): th-cam.com/video/_AwfHYLUXjw/w-d-xo.html It's just 18 LB. of panela sugar dissolved in 5.5 gallons of water and specialty rum yeast pitched on top. Extremely easy!
Excellent presentation. No bs intro. Strait to the point. Commendable.
Thank you my friend! I try to keep all the bs out and just make an enjoyable straight forward video.
Awesome video and recipe. I'm currently working on a 50/50 molasses/panela sugar recipe. Eight pounds of panela with one gallon of molasses is real close to a 50/50 mix, it's actually molasses (46.6% sugar count) to panela sugar (53.4% sugar count). I've done an all molasses rum (awesome) and my next one after the 50/50 rum will be an all panela sugar.
are you using baking grade molasses or blackstrap?
"Could you please provide the specific quantity of water required in the aforementioned recipe?"
How much water is used?
@@dr.doubledeeDRM I would put enough water to reach between 18 to 20 brix with a good yeast (Lalvin K1V1116 for example)
@@dr.doubledeeDRM DRM: my recipe is as follows so you can scale it up or down. 20lb Panela, 2.5 Gallons Molasses, #2 Pinches of Epsom Salt, 2.5 Crushed Vitamin "B" Tablets, 3/4 Cup Dady Yeast (your choice). I hang a teabag with a handful of crushed oyster shells in the fermenter for Ph. I use a couple tablespoons of butter when the mash is put in the boiler to prevent puking. On your first run, fill fermenter to 20/22 gallon mark (of course using hot water to dissolve the sugar). After first run, take 3.5 Gallons of Hot Dunder to dissolve the sugar, then fill to the 20/22 gallon mark. After the first run, save feints to put in the boiler with the next run. Hope that helps. It's cut and dry, no starting gravity needed, no final gravity because there are unfermentable sugars with this recipe.
Question: I see you making rum with Panela. How does Turbinado or demerara sugars compare?
The main difference is the amount they're processed. Panela sugar is the least processed out of all the can sugar and I believe is going to have a bigger molasses content compared to the other two. I want to say there's also more minerals and nutrients in the panela compared to other sugars, but I could be wrong on that.
I think you'd still make a nice rum using another type of sugar! In this case, I'd consider trying both. One run of panela wash, one run of turbinado wash, and blind taste test with your friends and family to see if they notice a difference
When you stopped collecting at 60 proof, do you remember what the top of your column temperature was? I can’t judge between foreshots, heads, hearts and tails. With a grain or sugar wash I keep the first 5 to 10 ounces for BBQ lighter fluid and stop collecting at 98 proof +- or when the column temperature reaches 200 degree. I really like the still I bought from you and have made a very good bourbon I wish you could try. I will not make it your way but if you ever get to Dubuque IA, we can partake.
I actually don't fully, sorry! I don't really pay attention to temperatures in my still much any more. I prefer to just go off smell and taste. I believe I was pushing a little over 192F. But that's also based on my elevation. Aw man, thanks for the offer! If I ever make it to Iowa, I'll make sure to come visit. Enjoy your bourbon, my brother!
Without the deflag, won't you have more issues trying to load the plates evenly?
Are you using the 3 rd segment for is natural refux for this purpose?
I love panela! I've done molasses and panela mixed recipes, but like the 100% panela, so much better!
Muck and dunder are huge rabbit holes! Lol I look forward to see where you go with it.
150 proof is a good run point, but collect into the tails and blend them into the finished product! I personally prefer 100 proof when diluting the final product. it's a great middle ground.
With dunder, you can go 20-50% with out having fermentation issues. 25-30% seems to be the sweet spot that I've found so far.
Another great video guys!
Definitely checking out your panela sugar. Trying to find it in quantities useful for distilling can be difficult.
I didn't see any issue with plate control without the dephleg, personally! Thank you so much for your advice on a dunder rum. We're really excited as well. Let us know how you like the panela if you end up trying it!
Unless I missed it, how do you change the percentage of output from 130 to 160? Is that by adjusting the temperature of the boiler? Thanks
Probably increased the water flow on defleg.
Edit: Never mind. I have no clue considering he didn’t use his defleg at all.
This was using a conjunction of water control and heat control using our precision relay heating device. You can slow the flow down or speed the flow up by moving your dial around the controller and then you make up the loss/gain of heat by regulating your water source. We had a precision water source on this setup which helped tremendously with dialing in, I think.
@@milehidistilling1 so without a dephleg, more heat in the pot increases speed of output and lowers abv? (plus greater water flow in the shotgun if required.. not sure why this would change the abv output though).
Is the opposite also true, that if you lower the pot temp, and slow down the output, that the abv will increase? Thanks!
@@karlhelbig6890 This method works with or without the dephlegemator installed, but yes, the more heat in the pot and the faster the distillate comes through, the lower your proof would be. The water flow control is more about helping to regulate the temperature once you turn up your heating device, not really about decreasing your proof.
Yep, the opposite is also true with increasing proof!
Did I miss the recipe and mash build somehow? Would someone please put it here?
We've already done a video that is basically this same recipe just with regular white sugar instead of panela sugar, so we didn't want to double dip and make a video showing this recipe. But, the recipe is just what's found here (just substitute the white sugar in the video for panela): th-cam.com/video/_AwfHYLUXjw/w-d-xo.html
It's just 18 LB. of panela sugar dissolved in 5.5 gallons of water and specialty rum yeast pitched on top. Extremely easy!