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Gluco Amylase Enzyme ( saccharifying enzyme ) is added to your mash to convert dextrins into fermentable sugars and is most often used when producing whisky, coniac or vodka. Glucoamylase is often used in fermenting all-grain recipes for craft spirits.
How to use: Add to mash in temperature 55-60 Add the glucoamylase using 1.1 g per 1 kg of ground malt to decompose into simple sugars. Maintain temperature of the mixture for 1.5 hour. Cool the solution to 30°C. Add the sachet of distilling yeast.
Net weight: 4g per 3,5kg grain
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A great product for breaking down the last remaining starch and dextrin in a wort or mash into fermentable sugars for a really specific gravity, maximizing alcohol content. I usually add a package to each 30l Fastferment fermentation tank.
Tags: Wine and Mash Enzyme
