Description

Distiller's Glucoamylase Enzyme - Still Spirits

Glucoamylase is a fungal-derived enzyme that breaks down dextrins into simple sugars before the fermentation process.

Sufficient for treatment of up to 7.5 kg liquefied starch for fermentation volumes up to 25 litres.

Mixing Instructions

1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C.
2. Stir well, cover (or hold at 50 - 60°C) and allow to stand for 1 hour before cooling for fermentation.

• Alternatively, add to mash/wort along with yeast and ferment at optimum 30 - 35°C ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.