Enzymes

$ 2.29

Dried pectic enzyme powder can be added to fruit, fruit juice or wine to reduce pectin. It increases juice yield from fruit and reduces pectin haze in finished wines.
Form: Dried
Usage: Add 1/2 teaspoon per 1 US gallon of wine must before start of fermentation.

Storage: Store refrigerated for maximum effectiveness.

$ 1.79

Alpha Amylase Enzymes are used in recipes where there is a need to reduce starches into simpler carbohydrates and when there are insufficient natural enzymes available. Alpha Amylase Enzymes reduce complex starch molecules primarily into dextrins and a small amount of maltose which will increase the body and texture of a beer and create more fermentable sugars. This is a food grade product and is typically used in the baking industry for the improvement of loaf volume, texture and wheat with low diastatic power. It has a broad effective temperature range however it reaches optimum activity around 99ºF (37ºC).
Form: Powder

Optimum Temperature: 99°F (37°C)
- Usage Varies. Use approximately 1 teaspoon (4.9mL) per 5 US gallons (18.9L)
- Amylase Enzymes should be added to beer recipes during the mash so that it can work in conjunction with the other natural enzymes which are present.
- Amylase Enzymes will not survive through boiling temperatures.
- Amylase Enzymes can be added during or after fermentation if necessary. If this method is used, the beer must be allowed to remain in a fermentation vessel since the enzymes will create more fermentable sugars.

$ 2.49

Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins when mashing grains, potato or other starchy substrate to maximize ethanol fermentation.

Glucoamylase enzyme is also useful in baking to improve crust color, oven spring and crumb structure in breads.
Form: Dried

Ingredients: Glucoamylase enzyme

Allergens: None

Net Weight: 1oz (28.4g)
Directions for use in beer:

- Use 1/2 teaspoon per 5 US gallons.
- For optimal activity add to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment.
- Enzyme is stable up to 149°F(65°C).
- Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0).
- Note: all enzymes require 50ppm calcium ions for maximum activity and stability.

Directions for use in baking:

- Add 20 to 100 ppm (based on weight to flour content) to flour when mixing ingredients. Adjust as needed.

$ 1.69

Thermostable powdered alpha-amylase enzyme for the hydrolysis of long-chain starch molecules into short-chain dextrins. It is ideal for reducing grain or potato starches into simpler carbohydrates which can then be reduced into sugars with glucoamylase enzyme. Each pack can treat up to 20lb of starch.
Ingredients: Dextrose monohydrate, alpha-amylase enzyme (soy)

Net Weight: 0.53oz (15g)
- Add 1/3 of the pack to the mash. After boil, adjust temperature to 185–203°F (85–95°C), add the other 2/3 of the sachet and hold temperature for 60 minutes before cooling.

- Optimum pH is 6 to 6.5.

- Enzyme is stable up to 230°F (110°C).

- Optimum activity at 185–203°F (85–95°C).

- Note: all enzymes require typically 50ppm calcium ions for maximum activity and stability.

$ 1.99

Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins when mashing grains, potato or other starchy substrate to maximize ethanol fermentation.
Form: Dried

Ingredients: Glucoamylase enzyme

Allergens: None

Net Weight: 0.35oz (10g)
- For optimal activity add sachet contents to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment.
- Enzyme is stable up to 149°F(65°C).
- Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0).
- Note: all enzymes require 50ppm calcium ions for maximum activity and stability.

Sold Out $ 22.99

Lysozyme is an anti-microbial enzyme that prevents malolactic fermentation in wine. It is a glycoside hydrolase that catalyzes the destruction of bacterial cell walls.
Contains: Lysozyme enzyme

Net Weight: 2oz (57g)

Origin: United States
- Use approximately 1/4oz per 6 US gallon. Mix about 1/2 teaspoon in a small amount of hot water. Stir gently and allow to rest 45 minutes before adding to wine.

- 2oz will treat 50 US gallons at a 5% solution to product 275ppm.