Native to human history for 10 thousand years, agave is a great sweetener alternative. Our "Raw Agave Syrup" is made from blue agave hydrolyzed at 42ºC (107.6 ºF) to preserve the nutrients of agave, which makes it ideal for raw vegan diets.

Application/Industries:

Due to their highly fructose content Organic Raw 100% Blue Agave Syrup is the ideal raw material to obtain Agave distilled products by Industrial fermentation process.

Alcoholic Beverages
Bakery
Cereals
Chocolate
Confectionery
Dairy
Hygiene
Non-Alc Beverages

Claims:

Natural sweetener
A clean process, no additives or preservatives
Low glycemic index
Emphasizes the flavor of the final product
Greater Maillard reaction
Ideal for raw vegan and paleo diets

Recommend Use:

Organic Raw 100% Blue Agave Syrup must be diluted with water until obtain the desired soluble solids (°Brix).

Pack Sizes:

20 Kg HDPE Plastic Cubes
285 Kg HDPE Plastic Drums (SAVE 11% OFF 20Kg Price)
1380 Kg Industrial Bulk Containers (SAVE 20% OFF 20Kg Price)

Batch Analysis:

TB-91011544 Best Before 10 May 2027 20 Kg Canisters
TB-91011545 Best Before 10 May 2027 285 Kg Drums
TB-91011547 Best Before 10 May 2027 1380 Kg IBCs

Shelf Life and Storage Requirements:

Without water dilution the Organic 100% Blue Agave syrup shelf life is 3 (THREE) years unopened and without refrigeration. This product must be kept fully closed.

Once opened, the container must be completely consumed.

Raw Organic Agave Syrup must preferably be stored protected from light, at room temperature (25°C/77°F) in a cool dry place.

Product Specifications:

CERTIFICATE OF ANALYSIS

Determination	Results	Range	Method
Brix	76	73-76	NMX-F-436-SCFI-2011
pH	5.75	4-6	NOM-003-SAGARPA-2016
HMF	14.85	Max. 70 mg/Kg	NOM-003-SAGARPA-2016
Moisture	24	23-26%	NOM-003-SAGARPA-2016
Target color (Pfund)	115	>111	Colorimeter Hanna

Chromatographic Profile	Results	Range	Method
Fructose	86.69	85-90%	NOM-003-SAGARPA-2016
Dextrose	10.97	4-14%	NOM-003-SAGARPA-2016
Sucrose	1.22	Max 1.3%	NOM-003-SAGARPA-2016
Inulin	0	0-6.5%	NOM-003-SAGARPA-2016
Mannitol	0.98	0.006-1.3%	NOM-003-SAGARPA-2016
Other Carbohydrates	0.13	Max. 0.13%	NOM-003-SAGARPA-2016

Description:

100% Blue Agave Syrup Viscous Liquid, dark colour, crystalline, free of foreign material, sweet flavour

Microbiological:	Results	Range	Method
Total bacterial count	<10 UFC/g	Max. 100 UFC/g	Petrifilm
Mold	<10 UFC/g	<10 UFC/g	Petrifilm
Yeast	<10 UFC/g	<10 UFC/g	Petrifilm
Coliforms	Negative	< 3 UFC/g	Petrifilm
E. Colli	Negative	< 3 UFC/g	Petrifilm
Salmonella	Negative	< 3 UFC/g	Petrifilm

Certifications, Registers & Third Party-Studies:

BeerCo Best Practice Tips and Advice for Fermentation of Agave Syrup for Agave Spirit Production:

BeerCo.com.au Agave Spirit Production Best Practice Guidance

How to Make Agave Wash "Mosto Vivo!" the Easy Way with HB Agave Pure

Dilution:

The Brix used to produce an alcoholic fermentation must be low, so if it will be necessary to dilute the agave syrup between 10 and 20 ° Brix (or the ° Brix necessary to reach the desired volume of alcohol), the amount of alcohol that will be produced will depend on this.
What dilution rates would you recommend? - Agave Syrup to Water (see CoA and product description for raw material). I would say 1:4 to get a SG of about 1065 – 1070
Before to add yeast, have special attention in dilute first the Agave Syrup to 15 °Bx with water to avoid high osmotic stress on the yeast (dilutie 1 part of Agave syrup per 4 parts of water; 200 ml of yeast Agave Syrup with 800 ml of water)

Yeast:

For DistilaMax® TQ or DistilaMax LS yeast of Lallemand at 70-50g/HL you could start with 1.0 gr/litre and increase to 2.5 gr/litre if necessary looking for to have 12% abv at the end of fermentation process
What Lallemand DistilaMax Yeast would you recommend? Addition rates g/L? DistilaMax TQ or DistilaMax LS + A lot depends on the strength he is targeting but typically this syrup has very low nutrients and low buffers so watch pH.
Hydration: Recommend using Lallemand Go-Ferm Protect Evolution™ during hydration - Lallemand Go-Ferm Protect Evolution™ Yeast rehydration sterols maximise fermentation security, yeast viability and vitality. Dosage: 30 g/hL
Hydrate the yeast in treated water in a ratio of 10 litres of water per 1 Kg of yeast for 30 minutes.
Add Yeast hydrated in the fermentation tank and receive musts

Fermentation:

Agitation is required during ferment. Paying attention to the pH. Slowly adding the diluted syrup to the yeast is also best.
pH Buffering recommend starting fermentation pH of around 5.0 - use aids like calcium carbonate and sodium bicarbonate to bring pH back up - watch it like a hawk as pH will drop rapidly

In the fermentation process need to control the Temperature from 27 to 30C, pH will drop down towards 3.5 to 6 and add 1 gr/litre (per final volume) of diammonium phosphate (DAP) to aid yeast growth
Yeast Nutrients: DistilaVite GN 70-50g/HL will also aid yeast health and recommend staggered nutrient additions.

Distillation:

In the first distillation process with alambiques the goal is to reach 23% abv
In the second distillation in alambiques the goal is to reach 55% abv

Mezcal Tequila

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