Simulate Tequila Without Agave
Characteristics of the
Genuine Tequila Must
• It is
produced by cooking the pineapples of the blue agave.
• High in
fructose and glucose from the hydrolysis of inulin.
• High in
melanoidins from cooking blue agave.
• High in
aromatic terpenes (alpha terpineol, linalool, trans-nerolidol, trans-farnesol,
eugenol) from blue agave.
• High in
nutrients.
• Contains
lactic batteries and alcoholic yeasts from the fermentation vats.
Ingredients
• 7 pounds
of corn syrup (fructose and glucose).
• 1 pound
of caramelized sugar (glucose and melanoidins).
• 4 pounds of
rolled oats (nutrients).
• 4 gallons
of water.
• 2 g of
Lallemand WildBrew Sour Pitch. (Lactobacillus plantarum).
• 1 packet
of Lallemand BRY-97 West Coast Ale. (Saccharomyces cerevisiae).
Wort Preparation
• Dissolve
the caramelized sugar and corn syrup in the water.
• Boil 5
minutes.
• Cool.
Expected initial gravity 1080.
• Add the
oat flakes.
• Add the
two strains of yeast.
• Ferment
at 77 - 86 Fahrenheit for 1 month. Expected Final Gravity 1005.
Distillation in Alembic
• Cut 100
ml head.
• Distill
until reaching 40 – 50% ABV.
• Add 100 g
of lime peel and 5 g of cloves (aromatic terpenes) to the boiler.
• Distill
until reaching 80 – 90% ABV.
• Reduce up
to 40% ABV with distilled water.
• Aged with
3 g of French oak chips for 1 week.
Column distillation with
reflux system
• Add 60 g
of lime peel and 3 g of cloves (aromatic terpenes) to the boiler.
• Cut 100
ml head.
• Distill until
reaching 80 – 90% ABV.
• Reduce up
to 40% ABV with distilled water.
• Aged with
3 g of French oak chips for 1 week.
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