Still Spirits Distillers Glucoamylase is a fungal derived enzyme which breaks down dextrins into simple sugars for fermentation. Saccharification!
For use 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 maximising yield when mashing malted grains using natural, diastatic enzyme activity.
Instructions: Add enzyme to liquified starchy slurry or malt grain mash when below 65C (149F). Stir well and allow to stand for 1 hour. Alternatively, add to your mash or wort and ferment for simultaneous scarification and fermentation.
Net Weight: 12 g (0.4 US oz) DO NOT INHALE
Quality Glucoamylase Enzyme from Still Spirits
Breaks down dextrins into simple sugars
Use on starch-based substrates, such as raw grains and potato
Maximize yield when mashing malted grains
Use with Still Spirits Distillers Yeast and Nutrients
Quality Glucoamylase Enzyme from Still Spirits
Breaks down dextrins into simple sugars
Use on starch-based substrates, such as raw grains and potato
Maximize yield when mashing malted grains
Use with Still Spirits Distillers Yeast and Nutrients
