A Rum Recipe To Remember A Friend
ฝัง
- เผยแพร่เมื่อ 8 ต.ค. 2023
- Ben was an amazing member of the distilling community and will be dearly missed. Panela Rum was one of his favorite recipes. Let's make a batch (with my own little spin) to remember him. I encourage you to do the same, it's super tasty, but put your own spin on it!
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Alans Panela Video:
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The Recipe I Made
20kg (44 lb) Jaggery Sugar
120L (31 gal) Water
2kg (4.4lb) of bananas
600g Tootsie Rolls
Pinnacle S yeast (or another rum yeast)
Bens Recipe
22.5kg (50 lb) Jaggery Sugar
95L (25 gal) Water
Bakers Yeast
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Saying goodbye to Ben and getting George back has been a rollercoaster for this community in its recent history. Thanks Jesse for you're huge additions.
your*
Ben was a really cool and intelligent guy that brought an amazing concept to life to further the hobby. Not sure what happened that we lost him, but my condolences to his family and friends.
It was a paragliding accidents. Even his passing was very "Ben" like. He will be missed for sure.
Hey there! I'm a kiwi living in canada, I've just started home brewing and distilling. Here the French have started making Ace'rum, which seems to be a rum made with maple syrup instead of molasses but all of the info here seems to be from Quebec and all in French would be awesome if you gave it a go!
Jesse. use a line of holes drilled into the jaggery then use a chisel to split on the line of holes, like you would split rock.
Very cool concept. A tribute using a barrel you and Ben made together makes it all the more special. Once i have enough hobby money i too will be getting a barrel.
This is so special. Ben was a super cool dude got to email back and forth a couple times. But let me tell you. Chris ain’t laying down over there he has barrels ready to ship so get you some.
The thing I love about panela (compared to molasses) is that it doesn't foam up. Panela has oil/fat in it (they probably put it as mold release) and that stops any mess during fermentation.
That sounds amazing! Getting mine started this week:-)
I can't wait to see your version
@@colwk Me too, LoL!
Make sure to give me a heads up when it goes up. Il add the link :)
@@StillIt Will do:-)
Hi Jessie! Dulce De Panela, found in hispanic markets in the U.S. is what i prefer, the darker the better. Pilloncillo is a good secondary substitute as it is basically panela, just not as dark. Dulce De Panela has a chocolatey taste to it as well. Basically it is just dehydrated cane sugar, everything left from the first boil. This jaggery stuff looks like pilloncillo. Also, when using banana's, I find if I let my banana's age a bit until they get dark, and i bruise them up on purpose, if i age my rum just on the banana skins for 5-7 days i get a nice golden color to my rum plus the banana flavors. Also, beeswax will fix your barrel leak right up.
I would just drop the whole block into a bucket of hot water. It will eventually break down with little physical effort
Jesse, I came across a YT Channel "Gaston Rings" that had a video from 14 years ago titled "Process of making panela trapiche in Columbia". It was pretty amazing and I wanted to share it with the group, thanks, Navy Mark...
Hey Jesse, have you thought about doing a “Bundaberg” style rum? It’s an Australian favourite and I reckon you’d get a fair bit of love from across the seas if ya pulled it off!!
Lay a wet, not dripping, hot towel on the barrel lid. The heat will lightly open the pores to allow a more even swelling with almost no risk of water getting into the barrel. Cheers
Well done on the tribute episodes. Perfect
Use a saw jesse.
Just saw Christopher last week picked up my penala and a couple barrels ,, great operation and a great visit
Glad Ben's barrels are still in production, one day when the piggy bank's a bit fuller. Maybe a hand held grater? Anyways, definitely gonna give this recipe a try. Like the banana addition Jess, might add some soft caramels myself.
This is why I follow the channel
Thank you
I've got pumpkins roasting in the oven right now for more Panela Rum. Picked up a bag of panela from Christopher last weekend. I've made a few other panela rums lately, videos are in my Shorts.
I'm certainly curious about your acid additions. I've only barely looked into it...
Awesome! Pumpkin will be interesting in there for sure. Here is the link for anyone thats interested:
th-cam.com/users/shortsPiAiy7q-3LU?si=dKG-7ZhcUQdD-Sbf
You are awesome!
Funny you made this.. i tried to get jaggery because I started to read up about rums and thought this would work well.. awesome that you did it.. thanx.
Good luck finding it!
The point of using dunder/muck pit is built up rum oils over generations of batches. It's not going to make much of a difference until you're a few generations in IMHO. Start a batch of rum, distill it, *put a portion of the dunder into an open container and a portion into your next batch of rum*. Then when you distill the second time, use (up to) a third from the "muck pit" and two thirds of the sugar wash in your still. Go up to gen 7 and that will give you a top shelf rum.
Also, from the first batch of rum, take some of the dunder and mix it with hearts. You can use that "essence of rum" to make dark rum which has even more flavor.
I'll be doing a run this winter. Got two barrels from Ben, I'll laser the image on the top.
Thanks for the video.
I just use 2/3 brown sugar, and 1/3 black strap molasses.
Did a rum run 2 weeks ago and another one started today. Today's one is black strap only.
If you can find a clean one, a rasp or cheese grater would probably work pretty well for powdering the jaggery.
I’m sorry for your loss, my man.
I'm doing a 50L beer run with 20kg jaggery step fed into WLP099 with enough brown sugar to get me to 20% on the beer and enough fermaid-o enzymes, and yeast nutrients to keep the stress low. run a single pot still pass, age it on amburana and finally knock it down to 50%. I might add a bit of jaggery to mellow it out.
BTW make sure your jaggery is the cane sugar type and not palm sugar or other types
After very aggressive cuts I got 20 750ml bottles of super easy drinking rhum at 55% and no extra jaggery
Hacksaw or bow saw would work well. Or, drill holes like someone else suggested and let it soak overnight.
Rest in peace Ben
Well, as proud owner of barrel 874-M1 I guess I'll pour off my sour-mash and give this a go. Salute'
Til Valhalla Ben Cheers to you and everyone 🥃
RIP Ben!
I like that you brought bananas outside to cut them up... just to bring them back inside to roast them lol
Jessie try your grain crusher on a wide setting
After thought, yeah. But, next time wrap the sugar bag in towels and stuff (prevent ripping of the plastic), then drop it around or take a sledge hammer to it.
it would be interesting to see how that rum takes to doing a Cuban style multiple barrel aging process
Also put the sugar in one or two thick vacuum bags and hit it with a sledge hammer or smack it on concrete
That is the proper way
Rest easy, Ben. Thankful your hard work as a master distiller lives on forever through your mentoring and recipes.
Here's a challenge for you, or me at least.
When I was a kid my parents went to a friend's house who had made some type of home brew with custard apples. He called it ambrosia and it blew the minds of everyone there. However, it has plagued me for the last 30yrs as to what they were drinking. I used to think a cider wine, but with custard apples? Can't find anything of the sort online. Any ideas?
Bandsaw!!!
That would make quick work of it. I dont wanna be in charge of cleaning the band saw though haha
this sugar block is called "rapadura" here in Brazil, is very common here. Is the juice from sugar cane boiled until crystallize
I've never even heard of jagerry or panela sugar😮
🤘🍻
I came across some panela blocks recently and it's made a rather tasty rum I need to source more 😊
And it was giving off florals in the flavour and smell as it was distilling
Also jist dissolved mine in hot water 😊
I think a large cheese grater would have worked well. RIP Ben. Can you do like brown sugar and put a bit of bread in there to soften it?
I just made 150L ... But when I am done that batch in 2028 lol I will make this awesome rum for sure. Maybe I should make in spring and start aging it?
hahahah yup fair!
I like the pot still build from a pot and lid, is there any information on how you build this or can i buy this? I am currently searching a pot with a tri clamp and this seems like a good idea.
Space Pants!👍😊🤣
As for the jaggery block circular saw into manageable size blocks then into the microwave to soften should make it way more manageable brother or circular saw a grid of smallish blocks and straight into hot water, then whip with your drill
Ironically I had an idea of useing Jaggery after getting the idea from my "sis from another Mr" about a year ago when she was cooking jaggery Rice about a year ago. Do you think I can find anywhere in the UK that sells bulk lol.
Table saw, band saw or chain saw!
QUESTION and CHALLENGE; 🤔🤔🤔👍👍👍 Do you remember Hawkeye Pierce's Continuous "Gin still" from the TV series M.A.S.H. ???🤔
Did something like that work? And if so can it be replicated??? Would you consider doing so for those of us who love you content and want to see more!!!
Ps I'm a Kiwi from Canterbury and have been messing around with home stills for almost 30 years 😎👍
With the leaking you mention putting water on the top to help swell the wood, couldn't you reserve a small amount of the actual alcohol that's inside & use that instead to wet the barrel?
My guess for the 5:00 question is a big knife like for pizzas
That beard though hell ya awesome got the zztop beard going on
I like your videos!
I have a simple question... what kind of alcohol is the most challenging to make?
Thanks mate appreciate it!
In some ways probably the alcohol you like the most. You will have a greater understanding of what makes it "good" you will be more likely to detect flaws etc.
But objectively, on a blending and Ballance side of things probably single malt.
On the technical side of things absinthe.
What acids did you put in and how much?
What little I have done with bananas is that even when they seem ripe, there is still a lot of starch in them and I use amylase enzymes to convert it to sugar. Have you iodine tested the bananas. I cook them, mash them add lots of water and then the enzymes.
I made a Tepaché rum that has panela in it. Tepaché is a pineapple wine.
Vomit wine*
Big thick bag and a sledgehammer or wood saw cut it up into little lumps
Here's a recipe for anyone to try. Let me know what you think if you try it and have access to heirloom corn.
Jimmy Red Dent Corn
Boone County White Dent Corn
Ohio Blue Clarage Dent Corn
Winter Rye
Malted barley blend with a small bit of chocolate malt
Play around with yeast varieties
I've used jaggery, it is rock hard, but heating it up a bit in the microwave works great. But I wasn't happy with the end product as I found it very hot, but maybe that was my distilling.
vapour temperature control made it possible for me make clean cuts and find hearts at about 70% with almost no burn at all without a second run. Don't know about your still setup, but maybe there's room for improvement. On the downside, I find an unpleasant bitterness sometimes and even after blending and proofing down the product feels kind of "thin" and lacking mouthfeel. Wood aging makes it more mellow, but I can't find the "oiliness" I'm chasing... So there's allways a reason for a new attempt...
Hi Jesse where did you get the jaggery sugar. I can’t seem to find any bigger than 1kg. Thank you
And here I thought panela was my secret weapon.
usually you swell the barrel before you fill it with the spirit.
Reciprocating saw.. aka sawzall.
Whack that sukka in some hot water and walk away for a night, it'll be a soft mush by the morning, stir and voila..!
Sad to hear the sad news about your friend.
I've got a turbo 500 on a 30l drum.... Would this wash still be OK and would I need to do all 3 batches to use the 120lt back to back or will the wash last a few days?
Yup it will last fine for a few days as you work through it. Alternatively scale it down to a 70ishL batch. Then 3 stripping runs and a spirit run :)
Rasp file, my lad
Me puede mandar el enlace para panela
Cardamom is frequently used with jaggery in Indian cooking: would be nice to add some to the fermenter.
Jesse you’re a legend mate !! How much product did you end up with In Litres ?
I didnt measure it exactly but based on the barrel and that extra jar I would say 7.5L
@@StillIt legend thanks 🙏🏼 I followed your tsffv but made a 200L wash, how much good stuff do you think it yield
Would have thought that if you have access it might be worth trying Fudge for flavour and sugar content ? For this chocolate fudge ? I like just having it about for eating !!! and im told its "relatively" straightforward to make if you absolutely have to !
Or just because - Rum and Raisin Fudge
An electric turkey cutter ?
( kitchen version of a saws-all) ...lol
I have a plan for my own rum. 5 gallon wash 10 pounds of panela and 5 pounds of orange blossom honey the only thing I have left to decide is what kind of staves toast and char level I should age it with. Any ideas what would go great with
Ahhhh orange blossom honey would be fun!
Where did you find that much jaggery?
dtefoods.co.nz/ was the best I could find in NZ
Отличный рецепт спасибо большое.
Links to where you found the jaggery in nz?
Check out Down To Earth in NZ for 10kg blocks of jaggery.
@@christopherconrad1129 I think that's the one I found, but it didn't look like a block, it looked like powder 😁 thanks for confirming
Thats it! dtefoods.co.nz/ . The stuff I had is powder its just vac packed and forced back into being solid I think. Thats the stuff I bought. It just looks different.
What happened to your Dunder pit? unless I missed it I've never seen any word of it in about a year before today, lol.
Yeah its gone haha. I should get around to trying another one at some stage.
not having luck finding Jaggery or Panela in bulk. Anyone have a link for US shipping?
I'd buy the Panela from BadMo but they wont ship a whole sack...
Yeah shipping is a pain for them. It took a decent amount of googling to find it here too. Look for health food suppliers and bulk/restaurant suppliers.
Did you seriously leave the sticker on the banana 😂😂
Where did you get that much jaggery from. That is like 1200 USD worth of jaggery for me, and that does not include shipping.
dtefoods.co.nz/ was the best I could find in NZ. Its super expensive untill you find bulk, at least thats how it worked here. Look for a 20 or 40lb size sacks.
@@StillIt Thanks, I am gonna check it out.
Have you tried an electric carving knife?
That could work really well.
How much rum did you get from one kilogram of jaggery?
"Wot Bin dud."
Seal up the unevenness with epoxy and hardener and leave it for a few days before using it.
epoxy and ethanol dont go well together, it will soften and leach bpa and other stuff. better off with bees wax.
@@michaelwest8595 Ethanol is not a known solvent for Epoxy OK what about using Tree Sap as a adhesive of choice then.
Well acetone is the best for epoxy but ethanol is still effective on standard epoxy please look it up it is well documented
@@michaelwest8595What I meant was collect balls of hardened tree sap and melt it down and use that to fix the leaks.
@DAVIDGREGORYKERR sounds like a great alternative, i bet some might work real well, and stay pliable to change with the wood swelling. From my very limited understanding some types of tree can have toxic sap so I wouldn't just go to the yard and get whatever without looking it up
Just put in the tootsie rolls and banana. Sounds like a banana foster rum
How about using an electric carving knife next time?
You don't need a chisel for jaggery, just use hammer
Put the entire block in a large pot, add water and boil it into a syrup? Then just jug up the extra? My other idea would be a reciprocating saw but that might turn into a real mess. Looked like you were putting high proof distillate into a plastic jug, don't know about that. Liquor stores do it but I try not to.
A saw......
I’m not allowed jaggery I just eat it
did you try leaving it in a bag and hitting it with a big hammer?
Haha brought a knife to a job you need a sledge hammer.
Also, you could pre soak the bung in warm warter before sealing the barrel?
yup lol,
the idea is you want it to swell up in the hole so it expands to fill the space.
@@StillIt I'm very new to the hobby, I bought a airstill because I enjoyed the way it performs in all the meme spirit videos. Haha
@@stevenobrien6406 it's a great little still to start experimenting with. And if you do grow into a larger still it will still be great for small batches of gin etc.
@@StillIt funny you say gin, I'm literally collecting a bouquet today, going to lean off on the cinnamon and cardomim and lean more into the orange
Maybe need to contact local sugarbeet producers soon before they lift up their crop and sell it. Panella and jaggery is nowhere to find here, so sugarbeet need to be close enough..
Power tools !
An electric knife would work!! 😊😂
saw lol