Still Spirits Distiller's Enzyme Glucoamylase, 12g

1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C (149°F).
2. Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before cooling for fermentation.

Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.Helps to produce higher amount of glucose from dextrins; this glucose is utilized by the yeast during fermentation.