Blackberry Almond Pulque - My first stab at it

OK, a few days ago I stumbled on a question in another wine making forum which related to Pulque. Not knowing what Pulque was and being mildly interested, I did a search. It turns out Pulque is the pre-curser to Tequila and is often referred to as Agave Mead (Agave being the suculent used for making tequila).

Not being one to walk away from something interesting I did abit more reading and came up with this little combo recipe. Actually, I was going to make Blackberry Almond Mead, but as I was getting it ready, my shipment of Blue Agave Nectar came in.

So here it is

Blackberry Almond Pulque

2 cups ground almonds
1 tsp Jamaican all-spice

Put in double boiler with 4 cups of water
Boiled for 1 hour
I filtered out the almond muck and



Added

4 Cups previously frozen pressed blackberry juice
6 Cups blue Agave Nectar
1 Cup honey
and remainder of water to make up 2 Imperial Gallons (8 Litres)

Specific gravity was at 1.085

The almond wine recipe said to let the must sit for a day prior to adding the yeast, so that is what I am doing.

See you tomorrow (OK, I must be loosing it now)

1 package of 1118 yeast
1/2 teaspoon nutrient (That is all what was left)

Agave Mead

I stumbled on this one and instantly thought it would be something Nico would be interested in. I think I will give it a try if I can find the nectar.

Pulque is fermented agave that is traditionally made in mexico, It is also the first step in making tequila. the finished product is sweet with a very unique flavor, the color is very light with, smells like honey



Ingredients:
11 lb Agave Nector ( Dark unfiltered)
5 gal Water
1 Pkg Sweet Mead yeast

FG: 11%
Primary Ferment: 4 days
Secondary Ferment: 5 months
Procedure:
bring 2 gal water to full boil add Agave nector bring liquid back to boil for 10 min.add 3 gallonsof water, cool to 80 F add yeast. put in primary fermenter for 5 days or until first part of fermentation is complete, place in secondary for up to 5 months.