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Found 1 result

  1. Good evening ADI Community! I wanted to pick some of your brains to see who has researched, tested, used, or is currently using a Simultaneous Saccharification and Fermentation (SSF) or even Simultaneous Saccharification and Co-Fermentation (SSCF) based method in their process. If you're unfamiliar, that's okay, because I don't think this is a widely used concept within the craft distillery industry. However, this is a widely-used process within the ethanol industry and seems to not only speed up your processing time, but potentially even increase your ethanol yield. For us distillers, this would basically mean incorporating our glucoamylase and yeast in series where they would basically run in parallel. Potential drawbacks? It seems one would have to have a GA and Yeast product that is tolerable of the temperature and pH requirements. With a little research this should be feasible for most spirits/mash bills (at least ours - I can't say I've looked into all the other cases). Potential Advantages? Higher ethanol yield, reduced processing/fermentation time. Want to do some Googling? Might want to start off with this free scholarly article - while a bit technical read to some, it has some great data and cool graphs for us visual nerds.