[Sca-cooks] Agave syrup
johnnae at mac.com
Sun Jul 26 06:22:24 PDT 2009
There are posts on blogs about doing it.
Daniel & Elizabeth Phelps wrote:
> Be that as it may it appears that pulque is made from the raw natural
> juice of the agave plant. Agave syrup, aka agave nectar as sold, is a
> procesed product. Has anyone fermented this processed product?
> Perhaps in the production of "Vegan Mead" or is there a problem
> fermenting with yeast inulin/fructosan?
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