for everyone who wants to make tequila

junkyard dawg · Post by **junkyard dawg** » Thu Apr 12, 2007 6:09 am

and has some extra cash...

http://austin.craigslist.org/grd/310029417.html" onclick="window.open(this.href);return false;" rel="nofollow

drunk2much · Post by **drunk2much** » Thu Apr 12, 2007 6:49 am

well dawg if i had the extra cash id say lets split one but im all tapped out. besides just how much juice could you get out of one plant??

oakie · Post by **oakie** » Thu Apr 12, 2007 12:14 pm

You can also just buy bulk blue agave juice. I found a site just the other day that sells raw blue agave juice in bulk, but haven't bought from them yet.

http://www.wholesomesweeteners.com/index.html" onclick="window.open(this.href);return false;" rel="nofollow

junkyard dawg · Post by **junkyard dawg** » Thu Apr 12, 2007 2:45 pm

As I understand it, you would roast the heart of the agave and this is the source of the fermentable sugars. I think that size agave heart may be a couple hundred pounds. I bet one of those would make more tequila than I need... Thats a spectacular plant that takes years to grow that size... I'd honestly have a hard time chopping up a plant like that.

I've tasted agave sweeteners and don't really want to bother with a processed liquid sweetener. That just wouldn't taste like tequila. Not at all like the roasted chopped fermented heart of an eight foor agave.

sure does sound like a fun project...

Post by **theholymackerel** » Thu Apr 12, 2007 3:54 pm

junkyard dawg wrote:sure does sound like a fun project...

Yep.

I've made mezcal from wild agave americana, and while the penas were smaller than the big domesticated blue agaves penas, it was alot of work and fun.