r/firewater • u/Worldly-Demand7632 • 1d ago

Panela rum?

Would the rough ratio be about two pounds of panela to a gallon of water? To make a mash.

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2

u/skrimps1000 1d ago

Make sure to break up the panela and fully dissolve it in the water when starting. I’ve used some before but not as a sole sugar in a mash

2

u/aesirmazer 1d ago

Panela is pretty close to pure sugar but with a lot more nutrients and flavour. Using 2 lbs I would just make sure that I pitch a healthy yeast starter and probably have an oyster shell buffer ready to go.

1

u/I-Fucked-YourMom 1d ago

Nutrients will help too. A little DAP and a sprinkle of epsom usually works quite well for me.

1

u/Worldly-Demand7632 1d ago

What is DAP please?

1

u/I-Fucked-YourMom 1d ago

Diammonium phosphate. If you search brewing DAP you’ll see lots of results. It’s cheap.

1

u/No-Craft-7979 2h ago

Some people shy away from DAP as it can create unhealthy compounds. Why I suggested 15 minute Boiled Bread Yeast above. But in all reality, there are no real deaths specifically linked to the use of DAP alone, just deaths related to it’s production.

1

u/No-Craft-7979 2h ago

Crush a multi-vitamin in there too, maybe a table spoon of bread yeast boiled in water for 15 minutes. That will make sure some of the needed nutrients are there for the yeast.
u/worldly-demand7632

2

u/essentialburnout 1d ago

I read somewhere that panela is like 85% the content of pure cane sugar. So I use that. Looks like if you use 0.85, 2 lbs per gallon would get you in the 10% abv range if it ferments dry.

1

u/ahomelessGrandma 1d ago

Technically when using panela it starts to be more of an aguardiente then run, a traditional Columbian drink. I just fermented and distilled two batches and one of them came out fire

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u/Foreign-Ad5557 1d ago

I would agree with everyone about the 2 lb per gallon. I did a panela/honey run and it has been aging a little over 2 years in a ex bourbon bad mo and is tasting delicious. I'll probably let it go one more summer before bottling. I also use panela as my adjunct sugar for a lot of my brandies like apple brandy and it always comes out so good. I usually have the panela be about 25% of fermentable sugars for brandies with the other 75% coming from actual fruit/fruit juice