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Old 02-21-2011, 12:47 AM   #1
vanceromance
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Default Agave Wine recipe??

I was down in Florida a few weeks ago at a bar on the coast and they were making Margaritas with Agave Wine. I've searched the forums but I haven't found any good recipes for Agave Wine. I thought that might be a nice addition to the Apfelwien, Skeeter Pee and multiple beers for the summer.

Anyone have a recipe for Agave Wine??



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Old 02-21-2011, 02:32 AM   #2
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I was also wondering about using agave nectar in wine. I was shopping for honey when I noticed that I can get it agave nectar for $3 per pound and it has 3 times the sugar content as honey.

16 grams per tsp vs 16 grams per Tbsp.

I'm thinking about adapting a Skeeter pee recipe...



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Old 02-21-2011, 03:00 AM   #3
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I've made an agave wine. I did have a little trouble with the ferment. I like the flavor but it finished around 1.020. I tend to be a fan of much drier stuff, but when margarita season comes around it will be a dynamite addition. I would suggest using the "dark" version. I can post my recipe when I return home if you like.

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Old 02-21-2011, 07:09 PM   #4
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Yes, please post your recipe or send it to me. Hve you made margaritas with it??

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Old 02-21-2011, 08:46 PM   #5
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I'd love to see your recipe.

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Old 02-21-2011, 09:49 PM   #6
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it makes sense, tequila is just agave juice, fermented, and then distilled.
since margaritas are like 1/4 tequila and then mixer and possibly some added liqueur, an agave wine just lets you use more wine than tequila which is probably an amazing flavor.

BYO magazine had a bit on agave fermentations a few issues back, maybe Decembers. I just read it...it had several recipes from indigenous people I think.

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Old 02-22-2011, 09:41 PM   #7
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Default Pulque

I have that issue. They describe making a "Agave Beer" called Pulque. Is that the same as Agave Wine??

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Old 02-23-2011, 12:26 AM   #8
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Here is what I did.

1 gallon
1/2 tsp nutrient
1 lb 7.5 oz light agave nectar
11.5oz dark agave nectar
8oz maple agave nectar( trader joes)
Montrachet yeast
SG 1.096
Fg 1.020

I split batch and Oakes 1/2 with 1/4 os Hungarian med toast

2 week primary
4 week secondary then 3 week on oak

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Old 03-02-2011, 06:07 PM   #9
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Pulque is a complex wild fermentation of agave syrup, bacterial and yeast. I believe it is also pulled from the flowering stalk rather than from a baked cone. It's kind of a unique product.

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Old 03-02-2011, 10:06 PM   #10
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Maybe this link will help

http://en.wikipedia.org/wiki/Pulque



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