I have a few friends who, for one reason or another, have to follow a low-GI diet which led me to thinking about low GI brewing. Agave nectar is increasingly finding favour as a low-GI alternative to sugar for cooking and sweetening, but what we didn’t know is whether regular brewing yeast would work with agave.
So I decided to twy out an experiment: agave mead. For this experiment, I need to find out just how far agave by itself is suitable for brewing with, so I’m making a plain show mead with it – that is, the only ingredients it contains are yeast, water and the agave nectar itself. The quantities I’m using are one cup of agave nectar to 6 cups of water and one teaspoon of Young’s all-purpose dried active brewing yeast. I’m using the balloon airlock method, much as I did with the orange spiced short mead in the last post.
It’s looking promising already; after an hour, the balloon has already inflated and there’s a froth formed on the top of the must: