STILL SPIRITS DISTILLERS GLUCOAMYLASE

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 7.5kg liquefied starch for fermentation volumes up to 25L.

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.