Bunch-o older honey/agave need to finally make something
#1
Posted 07 November 2012 - 12:27 PM
#2
Posted 07 November 2012 - 01:02 PM
Edited by armagh, 07 November 2012 - 01:03 PM.
#3
Posted 07 November 2012 - 01:42 PM
Where do you think my dusty bucket of agave came from? At least the honey I have isn't THAT old... So did you ever try it straight up?There was an agave group buy back in the green board days organized by ScottS. I think I ended up with 2-3 gallons of the stuff. The best use I found for it was blended with honey to make a sweet, still mead. Backsweetened with agave and used just a pinch of acid at bottling and after aging, it was outstanding. I actually had some one ask if it was a Sauterne. I can look for the proportions tonight if you're interested.ETA: Agave's characteristics in terms of sugar content, acidity, etc., are so close to honey that you can count it as such in spreadsheet calculators.
#4
Posted 07 November 2012 - 02:12 PM
#5
Posted 07 November 2012 - 02:22 PM
#6
Posted 07 November 2012 - 05:00 PM
#7
Posted 12 November 2012 - 03:41 PM
#8
Posted 17 December 2012 - 09:07 AM
Edited by pods8, 17 December 2012 - 09:07 AM.
#9
Posted 17 December 2012 - 09:43 AM
#10
Posted 17 December 2012 - 01:21 PM
#11
Posted 17 December 2012 - 01:32 PM
I don't want the booze in my beer/mead.K, 1oz/5gal rate sounds like a decent starting point (can always add more). Any reason you're using starsan rather than a booze soak?
#12
Posted 17 December 2012 - 01:43 PM
#13
Posted 09 January 2013 - 06:00 PM
#14
Posted 02 February 2013 - 09:02 AM
The two batches above are all I've done so far, I still have more agave left though. Does CO have a prickly pear harvest? It might be interesting to use the agave in that recipe...The agave nectar fermented does have a hint of tequilla wine to it, I figure oaking it might be interesting. With holidays and stuff I'm just getting back to this. My local place only had 1lb oak cube bags which I don't need to be dropping $40 on. Looks like there is a place up in longmont that says they carry 3oz packs I'll go check out but they may only have american oak cubes, if so I'll likely just go with them.Anyone ever do any more experimenting with agave nectar? I was at Costco today and was going to pick up some honey for a cyser, but they didn't have it in stock. On a whim, I grabbed some agave nectar (72 oz.). I wonder how this would be in cider? I'd never had it before and I'd put the taste as kinda a blend of honey and molasses. Could be interesting.
#15
Posted 06 February 2013 - 11:55 AM
Oak could be interesting, I might consider that depending on how this turns out.My agave cider has been going for about two weeks now. Haven't checked in on the gravity yet, but it's still chugging away every five seconds or so. It's notably cloudy, even (especially) compared to the cyser I started 5 days later. Not sure what's going on there. I did 72 oz of the agave nectar with 4 gallons of this: https://www.freshapp...e&id=1&Itemid=9..and also a half gallon of the cherry/apple juice, maybe to add a slight cherry note. The "cyser" is almost wholly with the pear/apple juice.I've used their cold pressed cider before, but it's out of season now (missed the window, stupidly), and the apple juice is nearly as good. Interestingly, I see they make hard cider now, which I hadn't noted before. Haven't yet seen it in any liquor stores, though.The two batches above are all I've done so far, I still have more agave left though. Does CO have a prickly pear harvest? It might be interesting to use the agave in that recipe...The agave nectar fermented does have a hint of tequilla wine to it, I figure oaking it might be interesting. With holidays and stuff I'm just getting back to this. My local place only had 1lb oak cube bags which I don't need to be dropping $40 on. Looks like there is a place up in longmont that says they carry 3oz packs I'll go check out but they may only have american oak cubes, if so I'll likely just go with them.
Edited by porter, 06 February 2013 - 11:56 AM.
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