BllShter

Recipes 

After reading a recent BYO article, I think I'm gonna take a stab at this, was wondering if anyone has brewed a batch, how it turned out, and I wanted to get the alcohol up a bit after some research realized the ABV is mostly in the neighborhood of 3%, would prefer closer to 5, was thinking rice solids. Any advice?

Thanks.

Clifton

Recipes 

I have a gallon bubbling away right now. Don't add rice... you'll end up with Pulq-weiser.

BllShter

Recipes 

What ABV are you expecting, where did you get the Agave?

Clifton

Recipes 

I just downsized the BYO recipe to 1 gallon so the ABV should be the same as what's in the mag. I got my agave from Walmart it was Madhava light.

BllShter

Recipes 

I'd love to know how it comes out, if you wouldn't mind following up

Clifton

Recipes 

Took gravity today it's at 1.026 and should dry out more. I believe the recipe in BYO says it'll go to 1.010. The sample tasted like Dr. Enuf (for anyone whose had the pleasure from East TN).

jyda

Recipes 

I'd like to know how it turns out as well. That article intrigued me too.

BllShter

Recipes 

On the lookout for Dr Enuf to get an idea

jamesnsw

Recipes 

Is this basically an agave syrup mead? That's pretty different than pulque, which is a good thing. Real pulque is really vegetal and has the consistency of snot.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Clifton

Recipes 

I came up with a way to describe the taste of Dr. Enuf. 7-up with a Flinstone vitamin aftertaste. Considering that Agave nectar is supposed to be vitamin rich I would guess that's where the taste comes from (Dr. Enuf is vitamin infused).