I’ve started something kind of crazy: I’m fermenting agave nectar, a low-glycemic sugar obtained from the nectar of the agave plant.  If you distill it, you get tequila.  If you ferment it, you get something that I don’t know its name.  Add a little clover honey from Charlotte, NC to make sure everything works well, sprinkle in some sage to spice it a little bit, and you get “South by Southwest”, my most recent experiment.  Next batch I’m going to tone it back and go for a plain ol sweet mead again.


  • 1 gallon (=11lbs) agave nectar
  • 3/4 oz of fresh sage, chopped and sanitized in boiling water
  • 1/4 gallon (approx. 3 lbs) clover honey
  • 5 tsp fermax yeast nutrient
  • 4 gallons distilled water
  • 1 packet Lalvin K1-V1116 yeast, prepared according to the packet

And stats:

  • Started: 16 May 2010, 8:27p