[Jimiquila]

I thought I’d report the result of my recent attempt at agave mash. The best result so far has been 6 quarts of agave nectar to 5 gallons of distilled water. The stripping run produced almost 2 gallons of 80 proof. I am doing a second batch and will hopefully produce another 2 gallons of 80 proof so that we can run the 4 gallons of 40% ABV through on a spirit run. Will report back the results when that if finished. The final product will be aged for 1 month in oak.

[Jimiquila]

Richard, I plan to age the next batch I run in a 5 gallon oak barrel for about a month. The taste was pretty good, and a spirit run would have made it even better I think.

[Jimiquila]

I quit collecting at 40% and collected about a pint of tails. When it dropped to 40% ABV, the taste really changed, kinda like cardboard. What I collected was some pretty good spirits. my friends and I set around and have a proofing party. When I collect enough to fill the beaker for proofing, I cut that with distilled water, re-proof to 100 and let everyone have a taste before adding it to my keeper jar. I’m no expert but do enjoy learning as much as I can about distilling. I’ve been sprouting and cracking white corn to make a mash also and it makes some very good spirits after filtering through activated carbon.

[Jimiquila]

I used Wholesome Organic Blue Agave, 6 quarts to a 6 gallon wash. Starting running at 180 proof. Collected 5 quarts after cutting total to 100 proof.

[Jimiquila]

Thanks Emmet for the recipe. That one is close to the one I ran last weekend with the addition of the lemon juice. Do you add the lemon juice to the mash prior to fermentation or after?

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