Gluco-Amylase Enzyme 10 g

In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.

Used to significantly reduce gluten in beers made with barley, wheat, and rye.

Use to ferment sugar up to 20% ABV in 5 - 7 days, or up to 14.5% ABV in 48 hours. Produces a premium quality alcohol wash/base (optimum conditions allowing).

Use to ferment 13 lbs. (6kg) of sugar up to 14% ABV, however best results are achieved using mashed grains or potatoes. Alternatively, a combination of mashed grains and sugar can be used. This product contains gluco-amylase for the conversion of dextrins

Use to ferment mashed grains or malt extract worts up to a maximum of 15% ABV. Cannot be used with sugar solutions without separate nutrient addition. This product contains gluco-amylase for the conversion of dextrins to fermentable sugars.

Used to prevent pectin haze in fruit wines and ciders.  Add 1/2 teaspoon per gallon of must before start of fermentation.