Rum

This is a recipe for Panela based Rum.  Panela is pure sugar cane juice, boiled down and poured into molds.    You can find it at any latinos grocery.   Panela is Columbian, the Mexican version is called Pilloncillo, and is a bit lighter.  I've made it with both and think the darker Panela makes a better tasting rum.

Here's an interesting article and video showing how its made.

http://www.globalpost.com/dispatch/colombia/090701/panela-do-not-publish-without-video

If you cant find it or want to just order a flat rate box packed lid to lid with it, 'sugardaddy' is an excellent source.  Go to either of the forums listed at the bottom and send a PM to sugardaddy.   He has family farms in Columbia and ships it up by the container full to sell to groceries across the country.  He sells it here for $1.10 a pound plus the charge for the USPS flat rate shipping.  Here's his story...   http://forum.moderndistiller.com/viewtopic.php?f=65&t=1073&hilit=panela&start=40#p14428

And here is a picture of the stack he'll fit in a large size flat rate,  32+ lbs in a box.

The recipe is straight forward.

• 30 lbs Panela
• 22 gallons water
• Bakers yeast.  Fleishmans or equivalent.  1 packet per 5 gallons.
• Dunder (optional)  Dunder is whats left in the still after you run Rum.  Replace 25% of the water with dunder and it will add a nice additional rum character.

Process:

• Heat up the water to  hot, something that gives you 160F+ after you add the dunder will give you peace of mind that nothign wild will grow in your ferment.
• Dissolve the panela in the water.  Crushing it up first helps.
• Cool to 80's F
• Aerate well,  yeast need oxygen.  Get a big serving spoon or similar and whip the sugary water into a froth until your arm wants to fall off.
• Pitch the yeast.   1-2 packets per 5 gallon,  or if you get the big ass lb block for $4.66 at Sams club, a tablespoon per 5 gallons or so.
• Ferment at 80F or so.  Bakers yeast likes it warmer than typical beer yeasts and will stall out if you let the temp drop into the low 70's
• Distillation is simple.  Just run it slow.  Rum turns out nice with a single slow run.  If you like it cleaner, water it down to 40% or less and run it a second time.

Very Important:

If you're new to distilling,  please read and study the fundamentals until you understand well whats going on at http://homedistiller.org/forum/  or http://forum.moderndistiller.com/index.php

This blog is intended for personal interest and hobby only,  In NO WAY is this blog intended to provide recipe's for people to brew and sell without proper licensing.   Please visit the links just above for a friendly group of hobbyists who promote safe hobby level legislation, as has been done for homebrewing of beer. 

Cheers, stay safe!