Glucoamylase

Distiller's Enzyme

Still Spirits

A fungal-derived, powdered enzyme for breaking down short chain dextrins in starch substrate mashes to yield simple, fermentable sugars. Glucoamylase is applied either post-mashing or added with yeast for simultaneous saccharification and fermentation.

Treats a 25L wash

Glucoamylase is a fungal-derived enzyme for breaking down short-chain dextrins in starch substrate mashes to yield simple, fermentable sugars. Glucoamylase is applied either post-mashing or added with yeast for simultaneous saccharification and fermentation.

Sufficient for treatment of up to 7.5 kg (16.5 lb) liquefied starch for fermentation volumes up to 25 L (6.6 US Gal).

Mixing Instructions:

1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C (149°F).
2. Stir well, cover (or hold at 50-60°C (122-140°F)) 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 (86-95°F) ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.