Still Spirits Distiller's Enzyme – Glucoamylase 12g
3+ in stock
Fungal-derived glucoamylase enzyme for grain and starch mashes. Converts dextrins to simple sugars for maximum yield. Optimum 50 - 60°C. Treats up to 25L.
Still Spirits Distiller's Enzyme — Glucoamylase 12g
A fungal-derived glucoamylase enzyme that breaks down dextrins into simple, fermentable sugars — the essential second step in starch conversion for grain and potato-based mashes.
Where Alpha-Amylase liquefies starch into dextrins, Glucoamylase completes the job by converting those dextrins into glucose that yeast can directly ferment. Using both enzymes together maximises alcohol yield from starch-based substrates. Also suitable for maximising yield when mashing malted grains using natural diastatic enzyme activity.
How to Use
- Complete your alpha-amylase mashing step first and cool the mash to 50–60°C
- Add the glucoamylase and hold at temperature for the recommended saccharification period
- Once conversion is complete, cool to pitching temperature
- Add yeast and ferment as normal
At a Glance
- Net weight: 12g
- Treats: up to 10kg of liquefied starch
- Fermentation volume: up to 25L
- Temperature range: 30–65°C — optimum 50–60°C
- Source: fungal-derived
- Use after: Alpha-Amylase
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£3.95–£5.95 depending on weight and service.
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