Hi EZdrinking,
I'm glad to read that you have some experience with processing agave, and have a question on crushing the cooked pinas prior to fermentation.
I have an apple mill with rotating blades (standard type for craft cideries and distilleries), and was wondering if it can handle a few tons of agave per annum? I would go ahead and give it a try, but wanted to ask first (in case it would break it).
Thanks!