Rogers Tequila recipe

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Re: Rogers Tequila recipe

Postby rager » Tue Aug 04, 2015 7:25 pm

just read this,

im looking at 88 oz of " organic blue agave" by honey tree.

this as got me thinking and im going to give this a go . here is my plan

going to get 2 more 44oz so I can make 4, 5-6 gallon ferments. the plan will be to use 1 , 44oz bottle per ferment. add enough sugar to get me around 1.06-1.07

ill make a yeast bomb like I do with my rum.

follow my standard rum procedure and ferment with bakers at 85 or so.

ill strip them all down and I should hopefully have 4 or so gallons of low wines to do something with.

ill probably use my thumper on the spirit run maybe cutting my low wines into 2 different runs. im thinking about loading it with water and some fresh ground black pepper. yes might sound crazy but I like that peppery hint in tequila, although im far from an expert.

there is also talk in this thread about mesquite . got me thinking about adding some mesquite smoked grains to the ferment(only enough to hopefully add a little smoke) , or adding a small amount them to the low wines before the spirit run or even added to the thumper :shock: . a lot of variables at this point.

so yea , lets see what I can get. even if I don't end up with "tequila" maybe ill make something different and possibly a decent drop for a sugar wash


gonna start tomorrow and will post where im at

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Re: Rogers Tequila recipe

Postby Alchemist » Wed Aug 05, 2015 4:55 am

That's exactly what I mean. Why are you adding sugar? Why not go all agave since you are making tequila. Can you please explain that to me? I'm really serious. It seem you are just doing nothing but robbing yourself of flavor.

Seems most of the less than great results here stem right from less than great starting recipes. Like mixing 1 lb malt extract, 1 lb smoked grain (or just liquid smoke) and 7 lbs sugar and being disappoint you don't have a great scotch. Or using corn syrup (and no corn) and sugar for bourbon and being surprised it's not a wonderful sipping bourbon.

If price is at all an issue, check out 21 Missions. I got my gallon (128 oz) for $30.

re the pepper...taste it first. You might be surprised how peppery it is as is.

Cheers and good luck regardless.
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Re: Rogers Tequila recipe

Postby rgreen2002 » Mon Nov 16, 2015 4:34 pm

I'm wondering...
For anyone who has tried this recipe before - what are you running? Pot/reflux?

I just made 2 x 5 gal batches and they're fermenting now ( 5 gal water, 8 lb sugar, about 22 Oz of blue agave syrup with bakers yeast) and I'm getting close after about 2.5 weeks on ferment.
Some people are stripping then spirit runs, which is what I have been planning... maybe with a little backset to dilute to 40% abv in the spirit.
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Re: Rogers Tequila recipe

Postby rgreen2002 » Thu Nov 19, 2015 7:38 am

...anybody?
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Re: Rogers Tequila recipe

Postby Alchemist » Thu Nov 19, 2015 7:53 am

rgreen2002 wrote:...anybody?


Back at you. Why are you adding sugar?

But to answer, I ran double distilled pot still.
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Re: Rogers Tequila recipe

Postby rgreen2002 » Thu Nov 19, 2015 8:23 am

LoL... I think i ran sugar for two reasons. First shot at the recipe and figured I would stay "true" to the original. Second it was a bit cheaper than a couple gallons of agave. I will say I was intrigued by your process Alchemist and if this turns out well...its the next step.

I noted that some folks could not get the FG below 1 with their mix (that's with sugar... :) ). I fermented this for about 3 weeks and they both ended in the last 24 hours. My two five gals - one stopped at 1.007 the other was one bubble in the airlock every 3 minutes so I stopped it at 1.010 (by stopped I mean I pulled them out of the water bath I use to keep them as close to 75F as possible). Both started around 1.075 and they taste ever so slightly sweet. I don't think that they're stalled and I plan on racking them off and letting them clear a while.

Alchemist..how was your final full agave run? Did the white oak add anything?
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Re: Rogers Tequila recipe

Postby Alchemist » Thu Nov 19, 2015 9:48 am

FYI, mine totally bottomed out in to 0.995 in 6 days. I think that extra sugar is fouling the fermentation up. At least from a lack of nutrient standpoint. In my 40L fermenter, 2/3 full, the ferment was so active it touch the top on day two.

It is still aging on the oak. In the 3 months times many of the rough edges are smoothing away. It is surprisingly colored also. I'm finding it a full success.
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Re: Rogers Tequila recipe

Postby rgreen2002 » Thu Nov 19, 2015 9:59 am

Alchemist wrote:FYI, mine totally bottomed out in to 0.995 in 6 days. I think that extra sugar is fouling the fermentation up. At least from a lack of nutrient standpoint. In my 40L fermenter, 2/3 full, the ferment was so active it touch the top on day two.

It is still aging on the oak. In the 3 months times many of the rough edges are smoothing away. It is surprisingly colored also. I'm finding it a full success.


Interesting... and i actually add nutrient frequently. I added a little DAP and a crushed multi B to the barrels. I didn't ph test them but you got me thinking.

Im glad to hear your results are good... I might be needing to get a couple of gallons of agave!
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Re: Rogers Tequila recipe

Postby sltm1 » Sun Dec 13, 2015 4:03 pm

OK, got my 1st wash ready to add 4 Tbs Red Star Dady yeast. 6 gallons of water, 34 ounces of agave, organic with fiber 9 pounds of sugar, OG is 1.060. I've got both tomato paste and DAP handy incase of a stall. Some of you make this sound like it's right up there with "sliced bread" and others, not so much. I am really curious because tequila used to be a favorite of mine. I'm running a pot still and will be adding 1 pint of cheap vodka and 1.5 quarts of water in my thumper. Trying to keep the finished abv up without flavoring it.
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Re: Rogers Tequila recipe

Postby rgreen2002 » Sun Jan 03, 2016 6:23 pm

Alchemist wrote:It is still aging on the oak. In the 3 months times many of the rough edges are smoothing away. It is surprisingly colored also. I'm finding it a full success.


Alchemist - if your out there... did you pull this off the oak for a tasting yet? I put mine on oak a little over 2 months ago and it still has quite the bite. Based on the taste I'm guessing its going to be laid up a while in there. Some in the post ran this over charcoal but I think I'm going to wait it out a little longer.
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Re: Rogers Tequila recipe

Postby Stonesryan » Wed May 17, 2017 4:22 pm

Alchemist wrote:FYI, mine totally bottomed out in to 0.995 in 6 days. I think that extra sugar is fouling the fermentation up. At least from a lack of nutrient standpoint. In my 40L fermenter, 2/3 full, the ferment was so active it touch the top on day two.

It is still aging on the oak. In the 3 months times many of the rough edges are smoothing away. It is surprisingly colored also. I'm finding it a full success.



Alchemist, how did your oaked batch turn out in the end? Have you refined your recipe any more or are you still doing it as you describe above? I am also interested in an all-agave recipe (without adding sugar) but can't seem to find much good info on it in the forums. I've tried twice using 100% organic blue agave syrup, with OG's around 1070, but they both stalled at about 1020 after more than a week, with pH in the low 3's - and they never really took off strongly judging by an imperceptibly slow airlock.
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Re: Rogers Tequila recipe

Postby 700G » Wed Dec 13, 2017 3:09 pm

Looks like Costco has 72oz of Blue Agave Nectar for $10.49.

https://www.costco.com/.product.100381407.html

I think I'll give this a try in a week or so. Only 10 bucks, why not?
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Re: Rogers Tequila recipe

Postby Shine0n » Fri Dec 15, 2017 3:51 am

I would make it a 30$ investment so you can strip run enough to get the low wines for a spirit run, and since they roast agave I would seriously think about some type of wood fired grains to add that bit of complexity or you might be somewhat disappointed by agave alone.

Never tried it myself but just an outside observation.

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Re: Rogers Tequila recipe

Postby Mikey-moo » Fri Dec 15, 2017 8:08 am

From my (admittedly somewhat limited) experience, most tequilas are made with steamed agave and not very smokey at all, whereas non-tequila mezcals tend to be made with roasted agave and are by far the smokier drink. Not that one is better, per se, but I'm not a lover of smokey drinks (yet - I keep trying to just make sure).
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Re: Rogers Tequila recipe

Postby 700G » Fri Dec 15, 2017 10:29 am

700G wrote:Looks like Costco has 72oz of Blue Agave Nectar for $10.49.

https://www.costco.com/.product.100381407.html

I think I'll give this a try in a week or so. Only 10 bucks, why not?


I picked up 6 bottles at Costco, they were actually only 8 bucks for a pack of 2 32oz bottles. Not bad!
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Re: Rogers Tequila recipe

Postby bluefish_dist » Fri Dec 15, 2017 11:24 am

at $16/gallon, that's cheaper than I can buy it in bulk. Sounds like a good deal.
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Re: Rogers Tequila recipe

Postby jloftin60 » Tue Jan 09, 2018 2:52 pm

What is the best way to age this Tequila and at what ABV? How long? I have 5 gallons fermenting right now.
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