I have seen the farms around our village harvesting sugar beet. I live on the southern border of South Yorkshire. I've seen them dropped by the roadside when they have been overloaded and not covered.
I have never been tempted to try agave syrup or aloe drinks either. Care to share what they are like?
is this cannibalism
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Re: is this cannibalism
I've tried most of the agave-based products. Some more than others
Agave syrup (=agave nectar) is very, very sweet and almost tasteless. It isn't nectar from the flowers but a product made from the sap that is treated to stop it fermenting and also to concentrate it.
Aguamiel is the name of the juice that forms inside the shell of an agave that has had the incipient flower spike cut out, leaving a well for the sap to accumulate. It is also very sweet but with a slightly unpleasant eggy undertone. It is a rustic drink.
Pulche is the next stage on - if you leave this sap inside the agave and allow it to ferment it becomes an alcoholic drink. It has been a part of indigenous Mexican culture for hundreds, maybe thousands, of years. A friend of mine summed up the taste as being something like a cross between cider and sewerage. Also a rustic drink.
Tequila and mescal. Quite familiar. Both made from sap collected from the steamed (tequila) or roasted (mescal) piña that is distilled into a liquor. The difference is comparable to champagne vs sparkling wine - made from Agave tequilana in the Tequila region it is tequila, made from any other agave elsewhere is mescal. It is a brand name, no measure of quality. Mescal and tequila that have been aged in wooden barrels are IMO every bit as subtle and full of nuances of flavour as the finest cognacs. It doesn't have a worm in it generally.
Agave syrup (=agave nectar) is very, very sweet and almost tasteless. It isn't nectar from the flowers but a product made from the sap that is treated to stop it fermenting and also to concentrate it.
Aguamiel is the name of the juice that forms inside the shell of an agave that has had the incipient flower spike cut out, leaving a well for the sap to accumulate. It is also very sweet but with a slightly unpleasant eggy undertone. It is a rustic drink.
Pulche is the next stage on - if you leave this sap inside the agave and allow it to ferment it becomes an alcoholic drink. It has been a part of indigenous Mexican culture for hundreds, maybe thousands, of years. A friend of mine summed up the taste as being something like a cross between cider and sewerage. Also a rustic drink.
Tequila and mescal. Quite familiar. Both made from sap collected from the steamed (tequila) or roasted (mescal) piña that is distilled into a liquor. The difference is comparable to champagne vs sparkling wine - made from Agave tequilana in the Tequila region it is tequila, made from any other agave elsewhere is mescal. It is a brand name, no measure of quality. Mescal and tequila that have been aged in wooden barrels are IMO every bit as subtle and full of nuances of flavour as the finest cognacs. It doesn't have a worm in it generally.
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Re: is this cannibalism
Thanks Paul. Not sure I'm tempted.
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Re: is this cannibalism
Yes, all true, IF you wanted to get nice dry white crystals of sugar to put in a fancy paper bag on a shelf !
But for wine you would use the sugar in water solution and ferment it. As per a parsnip or carrot etc wine.
However, I only said "and once thought it might be a good idea", it proved not to be a good idea ! Maybe ok for those who can grow good beet, , , , and like home made root wines. I much prefer blackberry and elderberry
Sorry Tina, I've disturbed your topic too much already, so I'll shut up now
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Re: is this cannibalism
I agree - I'll shut up too, TinaMalcolmP2 wrote: ↑Thu Jun 13, 2019 6:06 pmYes, all true, IF you wanted to get nice dry white crystals of sugar to put in a fancy paper bag on a shelf !
But for wine you would use the sugar in water solution and ferment it. As per a parsnip or carrot etc wine.
However, I only said "and once thought it might be a good idea", it proved not to be a good idea ! Maybe ok for those who can grow good beet, , , , and like home made root wines. I much prefer blackberry and elderberry
Sorry Tina, I've disturbed your topic too much already, so I'll shut up now
Endeavouring to grow Aylostera, Echinocereus, Echinopsis, Gymnocalycium, Matucana, Rebutia, and Sulcorebutia. Fallen out of love with Lithops and aggravated by Aeoniums.
Currently being wooed by Haworthia, attempting hybridisation, and enticed by Mesembs.
Currently being wooed by Haworthia, attempting hybridisation, and enticed by Mesembs.
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Re: is this cannibalism
All discussion is good , chat away.
Tina
varied collection of succulents and cacti but I especially like Euphorbia's, Ariocarpus and variegated agaves.
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varied collection of succulents and cacti but I especially like Euphorbia's, Ariocarpus and variegated agaves.
Bucks, UK
Branch co-ordinator, Northants & MK BCSS https://northants.bcss.org.uk
BCSS Talk team member, contact me- BCSS.Talk@Gmail.com if you want to volunteer or suggest a speaker plz.
- el48tel
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Re: is this cannibalism
Endeavouring to grow Aylostera, Echinocereus, Echinopsis, Gymnocalycium, Matucana, Rebutia, and Sulcorebutia. Fallen out of love with Lithops and aggravated by Aeoniums.
Currently being wooed by Haworthia, attempting hybridisation, and enticed by Mesembs.
Currently being wooed by Haworthia, attempting hybridisation, and enticed by Mesembs.