Sold Out $ 22.99
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.
$ 2.29
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
Form: | Powder |
Optimum Temperature: | 99°F (37°C) |
$ 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
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
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.