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Blue agave margarita12/2/2023 ![]() Next time gonna make it sparkling and take it down to 2-2.5%RSA.Ħ tsp beer yeast nutrient blend(wyeast) 3 at start and 3 a few days laterġ/2 gallon starter of Wyeast 1728 Scotch Ale blend Tastes very much like a clean cider with a soda syrup final kick. ![]() I received a bronze for this agave recipe. No regrets there it's fermenting like crazy. I froze the strawberries and let them thaw and they turned to pure mush perfect for wine making. One I'm there I will add a little more sugar to get 12% ABV. My OG will give me about 10%ABV if I ferment to dryness. Any thoughts?ĮDIT: I did this batch up and it's fermenting nicely. I'll use a yeast starter and extra nutrient and energizer. Although, it sounds like I may have some trouble with fermenting that low. I've never done anything with agave so I'm hoping it will be enough to give me an OG of about 1.090 and ferment to dryness. It's a pretty standard strawberry wine recipe I just substituted the sugar with agave. Transfer to secondary and rack every 30 days till clear. On the seventh day allow strawberries to drain for two hours over your bucket. Submerge strawberries once a day while in primary for seven days. Next add pectic enzyme and allow to set another 10-12 hours. Add crushed Campden tablet and allow to set for 10-12 hours. Pour entire pot over strawberries and top up with water to desired OG(about 1 gallon). Let dissolve and remove from heat and add agave nectar. Boil two cups of water add bentonite, acid blend, tannin, & nutrient/energizer to water. With strawberries in a mesh bag crush thoroughly while in primary fermenting bucket. Here is a recipe for 1 gallon of strawberry agave wine I'm going to try this weekend. A week later I back-sweetened to 3 Brix with more agave nectar. So, I tried a 1/2 gal starter of scotch ale yeast and it was at 1.010 in 4 days! I think both worked together because it did go to 1.000, where i stabilized with Kmeta and Ksorbate and sparkalloid. some disagree but after 5 rehydrated champagne yeasts, It only dropped to 1.056 in 6 weeks. Rehydrate wine yeast and pitch.( Agave can be a tough ferment with wine yeast i've discovered. add nectar and water to the bucket, then mix in the acid blend and 1/2 the nutrient. Warm nectar bottles in a pot with hottest tap water to loosen, You can heat some of the spring water in a pan to get every drop if you want. Had a little trouble with the ferment, But I got it to go to dry.Ħ tbsp WINE nutrient blend(3 +3after half of O.G.)ġ/2 gallon starter wyeast 1728 Scotch ale yeast (yes both!)
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