Craft Distiller Information – Free?

Welcome to CDE (Craft Distiller Education – Blog),

Here we try to come up with pertinent information to the Craft Distiller movement and answer questions that many people seem to have. Normally you can expect to pay thousands of dollars for this kind of information and walk away with some decent notes that will get lost on your desk, or burned up from being too close to your new still.

Except here, we are all about the dissemination of good information for the price of… Free! We will also be running experiments to compare and contrast different mashing methods to try and facilitate the making of better decisions. Ever wonder if boiling will release more starch than just infusion mashing? We’ll let you know what our tests show us so you can make the best decisions in your operation.

If you have questions, fire them on over to us and we will be happy to answer directly, or via blog post. The more information available, the better a decision one can make, that is exactly what we are all about.

Happy Mashing,




6 thoughts on “Craft Distiller Information – Free?

  1. Hi,
    Thank you so much for a great blog, so informative and easily understandable!
    I was wondering if you could tell me if it’s possible to leave out the alpha-amylase and use only glucoamylase for the conversion of starches to glucose? I tried adding only glucoamylase to a bowl of smooth porridge and it turned completely liquid and thin flowing after a couple of hours. Does this mean that the starches have been converted to glucose?

    Thank you!

    • Yes, it is possible to leave the alpha-amylase out, but the whole conversion will go much more quickly if you use them both in sequence. The glucoamylse works from the end of the starch chain and works inwards, if you have 1 very long 1,000 glucose chain starch, that takes longer. If you had an alpha-amylase get in here and break that 1,000 chain up into 25 smaller chains, then you can have 25 glucoamylase enzymes working on it to break it down much much faster.

      Porridge is a pre-treated starch, it is going to convert very easily compared to raw grain. Raw grain will have the starch bound up in harder to access ways.

      • Yes, glucoamylase will break down maltose into glucose. Anything that is a glucose-glucose bond, the glucoamylase will break down. Sucrose and inulin would be examples of undigestable sugars for the glucoamylase enzyme.

    • Hey Kind, No it does not. Agave stores it’s sugar in the form of “inulin” which is a different format of starch than “Amylose” and “Amylopectin”. Therefore standard Amylase and Glucoamylse enzymes cannot work on the agave syrup.

      Most agave syrups are in a fully fermentable format, if they are not, look into an “inulinase” enzyme which is not commonly available anymore to the best of my knowledge, but should still be kicking around.

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