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Old 02-16-2010, 10:11 PM   #1
kuips
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Jan 2010
Portland, OR
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Has anyone used agave nectar instead of dextrose for their apfelwein? Is it possible?

I was thinking about making a variation using apple juice, pomegranate juice and agave nectar.

 
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Old 02-17-2010, 06:15 AM   #2
ktillman1
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Dec 2009
Houston, TX
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no but i was wondering the same so if you try it be sure to tell us how it is!

 
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Old 02-17-2010, 03:37 PM   #3
jimwormold
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Apr 2009
Posts: 21

You might want to bear the following in mind if using Agave for any health reasons:

http://www.thatsfit.com/2010/02/15/d...he-agave-myth/

Although health is the last thing to think about with regards to Apfelwine!

 
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Old 02-17-2010, 03:39 PM   #4
KCPyrate
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Jul 2009
Shawnee, KS
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I have not tried it but agave nectar is fermentable so yes, it is possible.

Check the ingredients on the agave nectar though, some brands seem to have additional ingredients or sweetners.

 
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Old 02-17-2010, 11:08 PM   #5
kuips
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Jan 2010
Portland, OR
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would you use about the same amount of agave nectar as corn sugar - say the recipe called for 16oz of corn sugar would you roughly use the same amount of agave - or is agave more concentrated? thanks

 
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Old 02-18-2010, 01:05 AM   #6
CvilleKevin
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Oct 2007
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I've used agave prior to fermenting on a couple batches. I didnt like it very much. It seems to be less fermentable than the apple sugar and the end result tasted like alcoholic and thin tasting agave juice. Not really bad, but not what I was looking for.

After the ferment, agave can be useful as a backsweetener. It doesnt have as much body as cane and corn sugar, just a sweet burst that dies quickly. So if you have a cider that is a little sour up front with a decent fruit finish, the agave can help the initial attack of the taste without stomping on the finish like sugar or juice sometimes does.

 
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Old 04-23-2011, 03:24 PM   #7
discooby
 
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Dec 2010
♦ Las Vegas ♦, NV
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I did a 1 gallon cider with approx. 4 oz of Agave Nectar*. After 2 months in primary I bottled and tasted it. There wasn’t much apple flavor; instead it tasted mostly like Aloe Vera which wasn’t very pleasant. I know I added some brown sugar but can’t find my notes so don’t remember how much. I do know the Agave Cider was a creeper; up to a liter all was fine, one sip after and ka-boom! I would be surprised if a longer aging would mellow the Aloe taste.

*The Agave Nectar was Madhava, a pure-organic, raw type; 100% Pure Agave Nectar from Agave Salmiana.

 
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