Description

Step into the mystical world of pre-Hispanic Mexico with Pulque Natural, a legendary fermented beverage crafted from the 'aguamiel' (honey water) of the majestic Maguey plant. This ancient 'drink of the gods' offers a complex, slightly viscous texture with a refreshing tang and a delicate yeast-forward profile that bridges the gap between history and modern craft fermentation. Truly unique and deeply cultural, making pulque is a patient labor of love that honors the spirit of the Mexican highlands.

Ingredients

The Starter (Semilla)

• 500 ml Unpasteurized Fresh Pulque (Must be 'live' and active to act as the fermentation starter)
• 250 ml Fresh Aguamiel (Maguey Sap) (Collected from a mature Agave Salmiana or Americana)

The Main Fermentation

• 4 liters Fresh Aguamiel (Filtered through a fine cheesecloth to remove impurities)
• 1 cup Clean Spring Water (Only if needed to adjust the initial density of the sap)

Traditional Tools & Sanitation

• 1 piece Food-grade Clay Crock or Glass Carboy (5-liter capacity, thoroughly sanitized)
• 1 piece Breathable Cotton Cloth (To cover the vessel and allow gases to escape)
• 1 piece Wooden Stirring Paddle (Preferably pine or oak, used only for pulque)
• 1 piece Fine Mesh Sieve (For final straining)

Instructions

1. Begin by meticulously sanitizing your fermentation vessel (traditionally a 'tinacal' or clay pot, but glass works perfectly) and all wooden utensils with boiling water to ensure no rogue bacteria interfere with the wild yeast.
2. Prepare the 'semilla' (seed) by mixing the 500ml of active, unpasteurized pulque with 250ml of fresh aguamiel in a small glass jar. Cover with cloth and let it sit for 12 hours until it begins to bubble vigorously.
3. Filter your main 4 liters of fresh aguamiel through a double layer of cheesecloth into the large fermentation vessel to remove any bits of maguey fiber or insects that naturally occur during collection.
4. Slowly pour the active 'semilla' starter into the large vessel containing the filtered aguamiel, stirring gently with the wooden paddle in a clockwise motion.
5. Cover the mouth of the vessel with a clean, breathable cotton cloth and secure it with a rubber band. This allows the carbon dioxide to escape while preventing fruit flies from entering.
6. Place the vessel in a dark, cool corner of your kitchen where the temperature remains steady between 65°F and 75°F (18°C-24°C).
7. After 24 hours, check the mixture. You should see a light foam forming on the surface and hear a very faint fizzing sound, indicating the fermentation is underway.
8. Stir the liquid once a day with your sanitized wooden paddle. This aerates the mixture and ensures the yeast is evenly distributed.
9. Monitor the viscosity. By day 3, the liquid should transition from watery to slightly viscous and milky white. Taste a small spoonful; it should be tart but not vinegary.
10. Observe the 'bead' or bubbles. When the bubbles are small and consistent and the liquid has a pleasant, yeasty aroma similar to fresh bread dough, the pulque is ready.
11. Strain the finished pulque one last time through a fine sieve into chilled glass bottles or a serving pitcher.
12. Serve immediately at room temperature for the most traditional experience, or lightly chilled if you prefer a crisper finish.