Okay here we go.
(I have many pic, I will post them once I can find my camera cord.)
PLEASE Don't ask how
but I got my hands on a 81 pound roasted blue agave heart!!!! 
It took hours to process down to shreaded fibers but when I was done I ended up running it through my wine press and got an even 4 1/4 gallons of juice at approx 38 brix!!! I cut it down to 26 brix with an additional 1 3/4 deminralized water. 6 gallons total wash. I added one bag of distillers yeast at 80 degrees and after 24 hours have an amazing fermentation going. I have never seen turbo distillers yeast bubble, boil and foam up like this. I am hoping to get approx. 12 to 14 percent alcohol after fermenting. I have to say the fibers taste and smell very very similar to yams or sweet potatos. The color and intensity of the juices flavor is unbelievable. In fact I am doing a batch of blue agave nectar right next to it so I can compare and post the real difference between the two. As of right now there is no comparison.
I plan on running it through my 3 foot 2" column, 3" condersor coil style offset head reflux still. I am going to remove the packing and insert a very small amount of copper scrubbing. One or two pulled apart pretty good.
I have never detuned my reflux still and hope the approach I am going to do it the right way to detune a reflux still to mimic a pot still as much as possible. If not or if anyone has suggestions, PLEASE send advise. In that respect, send any advise!!! I don't want to mess this one up. Thanks and I post progress and pics.
