Created a test batch of what could be either really tasty or really medicinally vile. Wanted to create a combination of honey cider with what I had around the house.
Instead of honey I used Agave nectar. The total Bill looks a bit like the following (note sugar is a bit higher than probably necessary for this batch):
- 3 gallons of apple juice
- 1 lb Dark Brown Sugar
- 8 oz of Agave Nectar
- 5 g Pasteur Champagne
One of my expectations of the end result is a molasses flavor mixed with a spiced taste from the agave. Since agave nectar only is about 70% fermentable there will be an aftertaste that “some” have described as medicinal, others as aloe flavored and still others listed as viscous and spiced.
The yeast, to be honest, was not my first pick, but I had it laying around. Historically speaking it just will take 6 months to even out to a smooth flavor, the initial batch is VERY sharp.
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