Wildflower honey, Agave nectar and the last of the prickly pear apple (tuna) juice.
Yeast rehydrated at brew time.
April 22, 2004 - Agave at Last/Tuna Tequila was in the planning stages for some time before we got around to buying some agave nectar, and longer after that before it was actually brewed. Two 5 gallon batches of mead were brewed with wildflower honey and agave nectar.
First we heated the honey with some water. The agave nectar was added after the honey water was hot. The must was kept at 170F for about 10 minutes. Then it was cooled and poured into two carboys. More water was poured into each carboy, and each got its own rehydrated yeast package. Both carboys were topped off with water and then stirred and stored with a bubble lock.
September 23, 2004 - heated about 5 quarts of juiced/frozen/thawed tuna (prickly pear apples) with 1.5 pounds honey to 170F and kept hot for 10-15 minutes. One carboy was racked into a fresh carboy and topped off with some of the second carboy. The cooled tuna juice was poured into a bucket and the remainder of the second carboy racked into the bucket with the juice.
June 23, 2005 - Bottled.
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