Aussiedistiller, Home Distilling, Moonshine, Home Brew

So after having a scout around and some door knocking I got me a decent size agave Americana :handgestures-thumbupleft:
Be surprised how many people want these spikey old things out of their yards .
The whole thing must have weighed about 60 kg or more and even in halves it was #ucken heavy :wtf:
So for now it will have to go in the freezer as I will have to think about how I'm gunna roast this huge amount 8-}
Will definitely hire a grape press for the squeezing

I'm in middle of making an uds, ugly drum smoker. Maybe u could modify to use as an oven, no wood, just charcoal, with drip tray under, it might b able to roast it :-B

I thought you were suppose to smoke it? Wondering how do you identify the americana plant? Maybe i should plant some of these suckers..Watching with interest...

Also after roasting/smoking how do you get any liquid out of it doesn't cooking it dry it out?

Doesn't have to be smoked,can be steamed
You wanna catch any juice that runs out then crush it to collect the rest :handgestures-thumbupleft:
I think they take about 10years + to grow ;-)

I'd say u been looking at this http://homedistiller.org/forum/viewtopi ... 14&t=47473
I would have thought smoking would add extra flavours in. Don't they just roast it in Mexico?

Better plant them now then and lots of them 10years :think: I should have my bubbler by then :dance:

http://www.probrewer.com/library/distilling/tequila/

1 of many sites that give u ideas :handgestures-thumbupleft:

Hawkeye wrote:Agave plants flower and then die, so if you see one flowering, ask the owner if you can have the plant since it's going to die soon anyway.

Tequila... Made myself violently ill as a teen on it, to the point where I am conditioned to throw it up as soon as it touches my tongue.

Maybe if I ever made some it would taste better and I'd be able to break the habit... :obscene-drinkingdrunk:

Hmmm...Brings back memories of my far distant youth...I'm certain it was the 2 worm...yeah I ate 'em....that bit me....Not the 3/4 bottle of Black Douglass afterwards....

And when some sap gets between your jeans and shirt :angry-banghead:

bluc wrote:I thought you were suppose to smoke it? Wondering how do you identify the americana plant? Maybe i should plant some of these suckers..Watching with interest...

Also after roasting/smoking how do you get any liquid out of it doesn't cooking it dry it out?

If I understand correctly, mescal is typically smoked then boiled/steamed/whatever, whereas tequila is not smoked. Bit of a generalisation, but thats what Ive always been told.

wedwards wrote:

bluc wrote:I thought you were suppose to smoke it? Wondering how do you identify the americana plant? Maybe i should plant some of these suckers..Watching with interest...

Also after roasting/smoking how do you get any liquid out of it doesn't cooking it dry it out?

If I understand correctly, mescal is typically smoked then boiled/steamed/whatever, whereas tequila is not smoked. Bit of a generalisation, but thats what Ive always been told.

Going by show on cooking channel its all mescal tequila is a region and can only called tequila if it comes from that region .

bayshine wrote:And when some sap gets between your jeans and shirt :angry-banghead:

Did that burn know someone who cut a cactus with chainsaw and legs felt like on fire.

Yep it felt like itchy fire :)) now it's just very tender

wynnum1 wrote:

wedwards wrote:

bluc wrote:I thought you were suppose to smoke it? Wondering how do you identify the americana plant? Maybe i should plant some of these suckers..Watching with interest...

Also after roasting/smoking how do you get any liquid out of it doesn't cooking it dry it out?

If I understand correctly, mescal is typically smoked then boiled/steamed/whatever, whereas tequila is not smoked. Bit of a generalisation, but thats what Ive always been told.

Going by show on cooking channel its all mescal tequila is a region and can only called tequila if it comes from that region .

Yeah thats kind of correct as well. All tequilas are mezcal. Tequila is traditionally from the town of Tequila and is made with 100% blue agave. There are now five Mexican states where Tequila can be produced. The agave used in Tequila is always steamed, whereas the best producers of mezcal roast/smoke the agave. This gives it a much different flavor than the steamed Agave in Tequila. Mezcal is a catch-all word for any liquor made from the agave, the cheapest and nastiest being the one that has the worm in the bottle.

Ive seen that segment on the cooking channel and whilst it might have been correct at one point, its very out of date now.

I'm going to put it all in a ground oven with hot rocks and some coals from the fire.
Got some hessian from the green shed today and will start it all off tomorrow :handgestures-thumbupleft:

Not sure but will run it through a garden mulcher then press it somehow.
Have a bobcat at my disposal so stay tuned 8-}

What about putting it all into your boiler, taking the column off and and some water then boil/steam it in there. Take out the big chunks, press them and add the boiler water to your fermenter?

Not a bad idea milky but the amount I had filled a 120lt eski and a150lt eski :scared-eek:
So I had me first go at a ground oven :handgestures-thumbupleft:
Felt like I didn't have enough hot rocks or fire when it all went in the hole so I guess I will find out in two days :pray:
And now have had 10 shots of Don Juan Escobar mezcal and feeling a bit chuffed with all my efforts :handgestures-thumbupleft:

Awesome effort :handgestures-thumbupleft:

And I should have shown it was all wrapped in alfoil and then hessian

You're having a hungi :teasing-tease: :laughing-rolling:

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