15 posts in this topic

We have imported blue agave nectar for distilling. Can provide specifications and details. Available in pails, drums and 275 gallon totes. Also malt extract and distiller's grade molasses.

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We have tried to ferment some of the blue agave nectars available in 5 gal containers, and found it to get stuck soon after starting. Something was different from the larger container sources. Nominally raw.

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Bluestar, I just bought some totes, and one had about 8 gal of agave left in it. Mine are also stalling out. Any thoughts? The tote label says enriched with calcium...I was wondering if maybe there is a metabisulfite or sorbate in it as preservative?

I'm going to try boiling some before fermenting and see if that helps.

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Are you putting a lot of nutrients to it? I would imagine it to be like rum, and require a lot of nutrients to work right.

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Yup, plenty of nutrient. One of them is going pretty good now, but it took a lot of babying. Lag time was crazy...and the ferment is really slow. I'm dropping about 7 points a day, which is going to be a 2 week ferment. However, this agave syrup is enriched with calcium, so I don't really trust my dissolved solids reading. I'm very curious to see where it goes to. I'm a virgin with agave...

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Hello. I would like to ask you about the agave. If I do agave, What gravity should it be? Also how long usually will take to finished fermentation? Should it be mix with water? and how much nutrients should be add it per Gallon?

I like to thank you very much for your help.

Gracias

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Natrat- how did it turn out? I had some finished agave product tonight from a local distillery and it was great!

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Worked out really well, once I figured out what it likes to ferment. The beer is super clean no matter which yeast you use, and the distillate has enough residuals in it to be worth aging. We don't have room in our line up for an agave product at the moment, but we liked it so much that we're trying to fit it into our future plans. It's very cheap where we are. I'm toying with the idea of using it with corn for a moonshine type product.

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Sorry to dig up an old thread, but I am having difficulties with this specific batch of Agave I am working on. I have had dozens of successful batches of agave in the last 2 years but I cant seem to get this one batch to work at all. I have spoken to the manufacture about it and he claims that a lot of people use this exact product to ferment for an agave spirit. After working my way through consulting with the manufacture, ETS, Scott labs, and a few other sources I am still struggling to get a fermentation going after putting all of the info given together and building a decent protocol of nutrient and fermentation conditions. 

Lets just say that my normal protocol for the successful batches isnt working and after multiple attempts at this batch I am getting frustrated. Anyone have any tricks, tips, or ideas for me, it would be much appreciated?!

 

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What's the pH. What yeast did you use. Who supplied the agave. 

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21 hours ago, Sudzie said:

What's the pH. What yeast did you use. Who supplied the agave. 

Ph, 6.5 at pitching, current batch using V1116 from Scott Labs (yeast well suited for higher fructose levels.)

At the moment I am going to leave the supplier out of this because I do not want them to take this as a public bashing on their product. Sudzie I will PM with the suppliers name. 

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What is your pH 24 and 48 hours after pitch?  

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On 7/1/2017 at 7:39 AM, Sudzie said:

What is your pH 24 and 48 hours after pitch?  

The 48 hour pH after pitch was 6.1

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