How to make Pulque

Heat 1 gallon of water until warm to help dissolve the agave nectar.

Add 0.5 teaspoon of yeast nutrient and 0.5 teaspoon of ground coriander to the warm water.

Stir in 46 ounces of agave nectar until fully dissolved, ensuring no syrup remains at the bottom.

Allow the mixture to cool before adding yeast.

Pitch 2-3 grams of red star wine yeast into the cooled mixture.

Take a gravity reading; it should be around 1.076.

Let the mixture ferment for several days, checking for desired sweetness and alcohol content.

Once fermentation is complete, strain the mixture to remove solids.

Serve chilled in traditional vessels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary