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In this Discussion
- CothermanDistilling April 2019
- crozdog October 2019
- Fiji_Spirits October 2019
- GD50 October 2019
- grim April 2019
- punkin October 2019
- richard April 2019
- rossco October 2019
- zymurgybob April 2019
Comments
This is what confuses me. If they have separated the inulin from the syrup then dried and bagged it ... just... why?
Maybe someone wants a low glycemic index dry sweetener?
This begs the question ... could one ferment it and would it be worth a shit?
So I spoke with this agave guy and he enlightened me on the deal with inulin.
So when you squeeze a raw agave heart you will get inulin out and some fructose and glucose. It takes heat to change the inulin into the fructose sucrose that can be fermented.
They make a product where they stabilize the inulin and dry it into crystals but it’s not really a carrier of flavor and would really only produce a neutral alcohol.
Basically you can’t ferment inulin and even if you added it into the ferment it wouldn’t add anything notable.
I guess they use the dried inulin as a filler/sweetener in food.
Yeah but there are leftovers in the ferment and distillation process. Do a test batch, using some syrup and see what you think.