Lenny Posted November 12, 2015 Share Posted November 12, 2015 We used a saison yeast that was taken from a brewery that had just finished fermenting out a raspberry saison. Weird pitching a slug of yeast that looked like raspberry yogurt. We fermented at around 75-80f and had complete attenuation after 4 days. I don't recall equating the flavor/aroma of the fresh distillate to tequilla, but it's been a while - the spirit has been in a barrel for 18 months and tastes really good. Lot's of fruit (cherry/apple) and a nice earthy finish. Another 6 months and we'll be bottling it up. Wish I made more of the stuff. Link to comment Share on other sites More sharing options...
daveflintstone Posted February 9, 2016 Share Posted February 9, 2016 Anyone still getting panela from this panela guy? Can't seem to contact him. Link to comment Share on other sites More sharing options...
daveflintstone Posted February 9, 2016 Share Posted February 9, 2016 Sent you an email this afternoon. What is your contact info? Link to comment Share on other sites More sharing options...
Sugar Daddy Posted February 10, 2016 Share Posted February 10, 2016 sugardaddypanela@gmail.com Link to comment Share on other sites More sharing options...
Sugar Daddy Posted May 19, 2016 Share Posted May 19, 2016 We produce sugar cane juice or panela. Please see the attached photo. Panela is nothing like non-GMO sugar, brown sugar or molasses for those that have tried it. We are family-owed and have distribution on both coasts and the Midwest. We offer Certified Organic as well as non-Certified product. Please contact me at: Sugardaddypanela@gmail.com https://www.youtube.com/watch?v=MCCuRYLYfBY Link to comment Share on other sites More sharing options...
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