Re: One more reason for using copper in your still: Ethyl Carbamat
- The coconut palm is tapped for its sap which is fermented to make
toddy, which in turn is distilled to make arak. The flowering stalk
at the top is cut and the sap collected. Date palms and other
varieties are also tapped.
--- In Distillers@yahoogroups.com, "Hector A. Landaeta C."
> On 11/19/03 10:19 PM, "waljaco" <waljaco@h...> wrote:also -
> > I have used 'palm sugar' blocks from Thailand with good results
> > a resemblance to Brazilian cachaca. The color of the palm sugar iswhite
> > similar to sugarcane panela blocks which we get from India
> > as 'jaggery'. The cost of the palm sugar is about twice that of
> > sugar.panela
> > Q. Is there much difference between sugarcane juice and panela?
> > I heard that there is some caramellisation in panela which affects
> > the flavor.
> Hola Vladimiro!
> There is indeed. One of the first rum batches I tried was using
> (hereabouts, and specially in rural areas, sometimes you don¹t findwhite
> sugar in a store but you always find panela), and one of the mayoryour
> differences you will find, specially if you don¹t refine too much
> spirit or pot distill it, would be the ³freshness² of the aroma andtaste.
> There¹s a thing to sugar cane juice or ³guarapo de caña² as we callit.
> It¹s good! Before the gringos brought Coke that and a drink westill make
> out of diluting panela in orange or lemon juice and a bit of water(called
> ³guarapo de papelon² -papelon is another local name of panela) werethe
> national refreshing beverages.fresh
> Fermenting and pot distilling sugar cane juice gives you a very
> bouquet as if you where chewing cane stalks. Panela spirit tastesand
> smells sweet, like a deep rich rum, and molasses spirit is a bitharsh, sour
> and very complex aromatically.either for
> Palm ³panela² must be very interesting (all of our palms here are
> coconuts or oil). Try it out and let us know. Speaking ofcoconuts, have
> you ever found in the web something about fermented coconut water?It
> doesn¹t have much to ferment (I gather it varies from each variety yellow
> is sweeter than green-) but if it has any sugar it can befermented. I can
> get a lot of coconuts for what it costs me to drive there (A$ 0,048a liter
> of 97 octane unleaded), to a recent friend¹s plantation.
> Salud panita!
> Hector Landaeta.
> Colonia Tovar - Venezuela.
> [Non-text portions of this message have been removed]