2 OZ DIATASE ENZYME (AMYLASE)

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$7.35

ABOUT THIS PRODUCT: (ENZ210) Diatase Enzyme converts starches and other complex carbohydrates into fermentable sugars. It can be used in either wine or beer, and in mashes that are to be distilled. It is also known as amylase, diataze, diazyme, diastatic enzyme and glucoamylase. Comes with detailed directions.

USE IN WINE: Starch can sometimes be a problem for certain types of wines. If all the starches are not converted into sugar during the fermentation the wine can end up having a permanent "starch haze". When making wine from fruits, the amount of starch is very minimal and can easily be converted into sugars by the yeast with no additional help, but when making wines from vegetables, grains and other such produce, starches can be an issue. For these wines 1/2 teaspoon of Diatase Enzyme should be added at the beginning of fermentation for every pound of starchy ingredient used.

USE IN BEER: Most beer recipes do not require the addition of Diatase Enzyme. This is because there is enough diastatic enzymes naturally in the recipe from base malted barleys such as Two Row and Six Row. A situation where Diatase would be beneficial is when significant amounts of starchy adjuncts are being used such as specialty barley grains, oats, rye, rice, corn, etc. and no base barley is being used. In these type of recipes 1/2 teaspoon of Diatase Enzyme should be added during the mashing process. The mash should be held at 140F. to 150F. for 45 minutes.

USE IN DISTILLING: When distilling a mash, the intention is to ferment as much alcohol as possible out of each pound of grain. Diatase Enzyme will aid this process by turning all the starches into alcohol producing sugars. For each pound of grain stir in 1/2 teaspoon of diatase at the beginning of fermentation.

EACH 2 OUNCE BOTTLE: is sufficient for treating 24 pounds of starchy ingredients.

INGREDIENTS: Alpha-amylase (CAS 9000-90-2) and beta-amylase (CAS 9000-91-3)

PRODUCT QUESTIONS

Q	Chuck (Clinton, MO) Is your Diatase Enzyme from cereal origin, or from bacterial/fungal origin?
A	CustomerService@ECKraus.com It is of fungal origin.