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Re: One more reason for using copper in your still: Ethyl Carbamat

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  • waljaco
    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
    Message 1 of 7 , Nov 23, 2003
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      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.
      Wal
      --- In Distillers@yahoogroups.com, "Hector A. Landaeta C."
      <coloniera@c...> wrote:
      > On 11/19/03 10:19 PM, "waljaco" <waljaco@h...> wrote:
      >
      > > I have used 'palm sugar' blocks from Thailand with good results
      also -
      > > a resemblance to Brazilian cachaca. The color of the palm sugar is
      > > similar to sugarcane panela blocks which we get from India
      > > as 'jaggery'. The cost of the palm sugar is about twice that of
      white
      > > sugar.
      > > 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
      panela
      > (hereabouts, and specially in rural areas, sometimes you don¹t find
      white
      > sugar in a store but you always find panela), and one of the mayor
      > differences you will find, specially if you don¹t refine too much
      your
      > spirit or pot distill it, would be the ³freshness² of the aroma and
      taste.
      > There¹s a thing to sugar cane juice or ³guarapo de caña² as we call
      it.
      > It¹s good! Before the gringos brought Coke that and a drink we
      still 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) were
      the
      > national refreshing beverages.
      > Fermenting and pot distilling sugar cane juice gives you a very
      fresh
      > bouquet as if you where chewing cane stalks. Panela spirit tastes
      and
      > smells sweet, like a deep rich rum, and molasses spirit is a bit
      harsh, sour
      > and very complex aromatically.
      > Palm ³panela² must be very interesting (all of our palms here are
      either for
      > coconuts or oil). Try it out and let us know. Speaking of
      coconuts, 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 be
      fermented. I can
      > get a lot of coconuts for what it costs me to drive there (A$ 0,048
      a 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]
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