Hi, Thanks for the video. It does not take away from the video but I think that's a Ending Gravity of 1.006 . I suspect a still would have made the difference but then it's distilled agave not wine. Thanks for doing this as it will save lots of us the need to test it. Keep up the great work. Thanks again.
So I’ve made this once, and it worked out really well for me. My fiancé thought she bought me Agave honey but it was a 3lb mass. I did not backsweeten and it was very sweet for 16% ABV.
Usually most folks take their must once complete to make mezcal or tequila… that’s what I plan to do, but since both tequila and mezcal are location specific to where they are from. So I am naming mine “nickquila”
@@letswineaboutit thank you so much I’m actually trying to change some of the laws around craft distillery… I’ve never posted on TH-cam other than comments but I’ve got around 40 gallons of different wines I’ve run in the past most are over 2 years old… I’m learning new stuff about different woods… it all started because I love blackberry wine, and kept buggin a buddy who made distillates to make me blackberry brandy…. One day he showed up with all the stuff required to make wine…. I bought an air still about 2 months later… and I haven’t stopped since… nickquila is my love child as I want to really accentuate the drink…
I did something like this at more like 5% abv and also just...do not like it at all. Both carbonated and uncarbonated, or I've tried adding fruit/juices/other mixers in the glass that make it a bit more usable but still nope. No specific yeast related off flavors or other fermentation related problems, and there's even a flavor in there that could work as a small percentage adjunct to something else if someone was determined to make it work better as an ingredient, but definitely not for me.
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I am still making it. It will make a great mixer for a mocktail or a cooking wine.
Hi, Thanks for the video. It does not take away from the video but I think that's a Ending Gravity of 1.006 . I suspect a still would have made the difference but then it's distilled agave not wine. Thanks for doing this as it will save lots of us the need to test it. Keep up the great work. Thanks again.
So I’ve made this once, and it worked out really well for me. My fiancé thought she bought me Agave honey but it was a 3lb mass. I did not backsweeten and it was very sweet for 16% ABV.
Huh! Don’t know why mine turned out so terrible then!
@@letswineaboutit I didn't use Agave Syrup. This was like hardened Agave something but not honey lol.
Oops I misread it! I’m sure the honey made it far better.
Huh. I wonder if a yeast with low alcohol tolerance would be a better fit. The agave wines in the stores tend to be under 10% ABV.
Usually most folks take their must once complete to make mezcal or tequila… that’s what I plan to do, but since both tequila and mezcal are location specific to where they are from. So I am naming mine “nickquila”
I support this endeavor.
@@letswineaboutit thank you so much I’m actually trying to change some of the laws around craft distillery… I’ve never posted on TH-cam other than comments but I’ve got around 40 gallons of different wines I’ve run in the past most are over 2 years old… I’m learning new stuff about different woods… it all started because I love blackberry wine, and kept buggin a buddy who made distillates to make me blackberry brandy…. One day he showed up with all the stuff required to make wine…. I bought an air still about 2 months later… and I haven’t stopped since… nickquila is my love child as I want to really accentuate the drink…
Right there with you, Made it and thought it was gross, best to leave the agave to those who can distill and turn it into tequila lol
I agree!
Wait, what if you had it age in a barrel!?!?
You certainly could! I'd be curious to see how it would come out.
I did something like this at more like 5% abv and also just...do not like it at all. Both carbonated and uncarbonated, or I've tried adding fruit/juices/other mixers in the glass that make it a bit more usable but still nope. No specific yeast related off flavors or other fermentation related problems, and there's even a flavor in there that could work as a small percentage adjunct to something else if someone was determined to make it work better as an ingredient, but definitely not for me.
Yep! It completely sucks and I don’t know why! But now we know haha
What did you think? Your fermenting cactus. Because, unless your a fan of pulque, its ment to be distilled into a spirit. :)~
But see, it’s not meant for anything; it just exists, and people assign a meaning!
It's ment to be distilled. Then drank. :)~