DISTILLERS GLUCOAMYLASE ENZYME

Distiller's Enzyme GlucoAmylase

• Distiller's Enzyme GlucoAmylase from Still Spirits for saccharification of starches during the mash or fermentation prior to distillation.
• Glocoamylase is a natural fungal derived diastatic enzyme to ferment alcohol when mashing raw ingredients such as malt, corn maize, rye, potato, molasses.
• Can be added during the mash or during fermentation to break down the starch dextrins into simple sugars to enable your chosen Distillers Yeast to produce the maximum alcohol yield during fermentation from the raw ingredients prior to distillation of the spirit.
• Add this Glucoamylase enzyme either during the mash for 1 hour or to the wort along with your yeast during fermentation.
• 12gram sachet of Glucan 1,4-Alpha-Glucosidasee is sufficient for up to a 25L fermentation using up to 10kg liquefied starch.
• Still Spirits range of Distiller's yeast, yeast nutrients and enzymes can be used to customise your spirit recipe for home craft distillation just like the pro's.

Instructions

• Add enzyme to liquefied starch or malted grain once below 65° C. Stir well, cover (or hold at 50-60° C) and allow to stand for 1 hour before cooling for fermentation.
• Alternatively, add to mash or wort along with yeast and ferment at optimum 30 - 35° C ambient temperature (ensuring within tolerance for the yeast) for simultaneous saccharification and fermentation.