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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Agave wine...not fermenting?
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Old 02-10-2012, 06:45 PM   #1
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Default Agave wine...not fermenting?

So I went to Costco the other day and found Agave syrup on sale. I figured I could make a gallon and see if its good.

I boiled it with some water, cooled off, pitch champagne yeast..and nothing. I also added some fermax or what ever its called. The ferm temp has been in the low 70s.

Anybody have any experience with Agave?

Thinking of getting another packet of yeast and pitching it. It's been about 5 days and no action. Haven't checked the gravity because I didn't want to get anything nasty into mixture.


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Old 02-10-2012, 07:29 PM   #2
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Try a 'starter' on the next package of yeast. Get it going in sugar water first.

Also, read the ingredients carefully- is there anything added that might inhibit 'spoilage'. like the way yeast spoils sweet things into alcohol?


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Old 02-10-2012, 08:05 PM   #3
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Uh... what was the recipe? How much syrup in the gallon, any idea on a gravity?
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Old 02-11-2012, 01:14 AM   #4
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Starter is a good idea. I'll have to try it. I don't remember on top of my head what the gravity was, I'm sitting the theater about watch some 3D Star Wars! I do know it was pretty high. I made too much and had some and it was super sweet.
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Old 02-11-2012, 04:31 AM   #5
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i have agave syrup from costco. its organic and has no preservatives in it. i've thought of fermenting it but we use it as a sugar sub so i never have enough extra.

agave should not be boiled. it would have dissolved easily in hot tap water but that might not be why it is stuck. did you try oxygenating it?
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Old 02-12-2012, 09:16 PM   #6
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Quote:
Originally Posted by kurtism
i have agave syrup from costco. its organic and has no preservatives in it. i've thought of fermenting it but we use it as a sugar sub so i never have enough extra.

agave should not be boiled. it would have dissolved easily in hot tap water but that might not be why it is stuck. did you try oxygenating it?
I got the same one. Maybe I shouldn't have boiled it, just a habit I guess. I shock it like crazy, shouldn't have been an issue. I repitched some yeast, went crazy, I had to put a blow off tube on it. Then it seemed to have stopped again. I'll just let it sit for a while.

I used both containers.
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Old 02-12-2012, 09:25 PM   #7
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I made an agave wine from store bought syrups a few years ago. I used about 50% "medium" and 50% "light" syrups. The OG was around 1.100. The finished product had an ABV of around 10% using Red Star Côte des Blancs yeast. It finished sweet and tasted like a fruity, white dessert wine.

A slight aside: I made the wine mostly to settle an argument about making tequila-like products without distillation. Store bought agave syrups will add NO appreciable tequila-like flavors to any wine, beer, cider, or mead. They are too refined. I'm not aware of any readily available fermentable product that will add such flavors
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Old 03-27-2014, 06:34 PM   #8
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I just can't get the fermentation to start! It's organic Agave syrup with tnothing else, I have now diluted to a lower density hoping that would help. Any new thoughts?
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Old 03-27-2014, 07:19 PM   #9
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Your yeast... are you certain that it was good? Did you open a new pack or use left overs from a pack you had already opened?
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Old 03-28-2014, 12:34 AM   #10
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Recipie please. Starting sg would be very helpfull as well as yeast type.


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