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How to Make Tequila (agave spirit) w/ REAL AGAVE LEAVES to get amazing flavor. Recipe below!

Where to Get Maguey Agave Leaves – Unfortunately I couldn’t find a reliable source. Your best option is to google the phrase “pencas de maguey for sale near me” or “pencas de maguey para barbacoa” to see if you can find a local source that has them. Alternately, you can buy whole agave plants from garden centers and grow them yourself. It might take a few years though.

Still Behind the Bench video -    • Ep 039 - Tequila and Mezcal Tips  

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Bearded’s Better Agave Spirit
5 gallons (20L) water
5 pounds (2.26Kg) Sweet potatoes - roasted
2 Maguey Leaves – charred and steamed
176 oz (5Kg) jug Agave Syrup – https://amzn.to/3J5DnWD
Fermaid K yeast nutrient – https://amzn.to/3Fdhsvh
Tequila Yeast – https://amzn.to/3Fc4uy7
Sea shells for pH stabilization
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1. Char the maguey leaves outside on the grill unless you like the sound of smoke alarms. Then chop them up and steam them with 1 inch of water in a pressure cooker for a total of 20-24 hours. Add water as needed to keep the leaves from drying out. Pulp them in the blender once they’re done.
2. Roast your sweet potatoes in a 300F (149C) oven for an hour or so until they get caramelized and sticky. Check them after 30 minutes, and cover with foil if they look like they’re drying out. Then mash the sweet potatoes at 145F (63C) in 1 gallon (4L) water with amylase enzymes to convert the starches.
3. Combine the converted sweet potatoes and agave leaf pulp with your agave syrup and water. Aim for an original gravity of 1.070.
4. Add ½ yeast nutrient, oxygenate and add yeast. Ferment open to the air but covered with a cloth or screen in a very warm spot, around 85F (29.5C) to 95F (35C). Add some sea shells for pH stabilization or check pH daily to ensure it is above 4.0. Add calcium carbonate or sodium carbonate to adjust pH if necessary.
5. Stir down the floating mat of pulp every 12 to 16 hours.
6. After 48 hours of fermentation, add the other half of the nutrient and allow fermentation to finish. Continue to stir down the pulp cap regularly.
7. When gravity is 1.000 or lower, your wash is done.
Flavor boosters – Live yogurt culture, bochet syrup – see video
Optional – This wash can be distilled into an agave spirit.

ATTENTION: Tips to prevent stalled fermentation:
Gravity Reading: Your Original Gravity should be in the range of 1.060 to 1.070. No higher than that to keep the fermentation healthy.

Temperature: Float the temperature of the wash as close to 95F or 35C as you can.

Nutrient: Use a quality Yeast Energizer when you pitch your yeast. Then as the gravity drops wait until about 30% of the sugar has been depleted before adding a half dose of more nutrient. For example, my OG was 1.070 and I waited until it was below 1.047 before adding more nutrient. This will ensure the yeast stays healthy throughout the whole fermentation.

pH: This is critical. Check the pH daily and adjust it with baking soda or calcium carbonate to keep it between 4 and 5. Add baking soda 1 Tablespoon at a time, and check pH before adding more.

Yeast: Pitch heavy.

Agitation and Oxygenation: Oxygenate the wash very well at pitching time, and then agitate it with bucket shaking or stirring once a day.

Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.

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