Glucoamylase is a fungal-derived powdered enzyme that breaks down dextrins into simple sugars before the fermentation process. Used in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits. Can also be used for maximizing yield when mashing malted grains using natural, diastatic enzyme activity.
The Still Spirits Distiller's Range is designed with craft distillers in mind, these products enable you to design recipes with more freedom and creativity compared to pre-blended ingredients.
Glucoamylase Enzymes Instructions:
- Recommended: Add enzymes to mash once below 149°F. Stir well, cover and hold between 122-149°F and allow to stand for 1 hour before cooling for fermentation.
- Alternative: Add to the mash along with yeast and ferment at 86-95°F. Ensure that this temperature range is within your selected yeast's tolerance.
One 12g packet is sufficient for up to 6.6 Gal.