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SpecialtyEnzymes

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  1. I could have sworn that there was a published article recently about how it is good to let the finished fermentation sit for a bit before distilling, especially with open fermenters. It went on to explain how the lactic acid bacteria, and other bugs go on to produce some interesting flavors while your ferment sits there and those flavors add character to the final distillate. Obviously this is assuming you don't strip everything out of the distillate, probably would be more applicable with a pot still run... Either way I’m not an expert. SpecZyme
  2. Hey OP, Enzymes sourced from enzyme companies can be used in 95% organic certified products, and anything else below, provided you do not already exceed the 5% exception. You can ask for the enzymes to be suspended in an organic carrier to make it easier on the organic certification, but that will be pricier. Powder would be organic malto (probably) and liquid would have to be organic glycerin (probably). Otherwise the carrier would be non-organic and could present problems. Enzymes cannot be used in 100% organic certified spirits, to date there are not organic enzymes that I know of on the market. For that matter are there even organic yeasts that could comply with that specification? Anyways enzymes could work in this application to remove pectin haze. You might have to adjust your process, as the pectin breakdown could settle out and you would need to rack off the top, but that is hypothetical, testing is always advised. Good luck! SpecZyme
  3. Hey OP, 1. Has been answered sufficiently already, but to rehash "No, you cannot really add too much amylase..." within reason. If you want to add 10kg of amylase to a 20 gallon mash that would probably not be a good idea. Cost effectiveness is the main reason why not to add too much enzyme. 2. The difference between a beta-glucan rest and adding exogenous beta-glucanase. When people refer to a "rest" or the like, it is generally (not always) in reference to using malted grain as an enzyme source. Malted barley being the most common. Malted barley has several enzymes that activate at different temperature ranges and pHs, hence different "rest" temperatures etc. Make sure that you factor in the amount of malt being used in proportion to the rest of the mash when calculating the time of the rest. 5% malt (of the total mash bill) will require longer period of conversion or "resting" than 10% malt, and so on. When adding enzymes from a manufacturer, you need only work within the stated pH and temperature range on the product data sheet for the given enzyme. It will tell you the optimum temp and pH, as well as a range to not go outside of usually. Good luck! SpecZyme
  4. If you have any questions, email us at distilling@specialtyenzymes.com

  5. Hello PatrikD, While I hesitate to toot our enzymes publically, the CitriSEB enzyme line is designed specifically for citrus fruits, and would be able to help out in this case, especially if you want to breakup the floaties or settle them out. We can discuss particulars via forum mailer. ------- With regards to pectinase enzyme activity in high alcohol solutions, it is always good to remember that though enzymes are not technically "alive", they are however biological in nature. Meaning that they do have limitations when it comes to pH, temperature, storage, etc. So throwing enzymes into your 30% abv solution might produce some benefits, but I wouldn't hold out hopes, because that is a highly toxic environment. At best the enzymes would be able to work for a short period of time before denaturation. I hope you plan to rack off the liqueur, because the enzymes are proteins, which means you might have gotten rid of the pectin problem, just to introduce a protein haze/settling instead... Bottom line: enzymes are sensitive, and need mild(er) operating conditions than 30% abv to be effective. Though you might derive some benefit from using the enzymes at this stage, it would be far reduced compared to using them on fruit, fruit juice, or pulp. Cheers! SpecZyme
  6. Hey Mission 5, Commercial enzymes would probably be the easiest way to go when converting 100% corn mashes. However, I do believe there are some distillers that actually malt their corn fully or partially to activate the natural enzyme content in the corn, and use that to convert their mash. How feasible that is, and how efficient it is, I am not familiar with (gee I wonder why?), but some people do accomplish conversions with malted corn. Cheers! SpecZyme
  7. Hey Nabtastic, Like Sherman and Natrat have mentioned, the DP of the malt is very important when considering efficient conversion of the mash. General rules of thumb about enzyme activity... Enzyme activity is a factor of: 1. Temperature Higher temperatures increase enzyme activity to the point that the enzyme begins to die (denature). 2. pH Landing within the optimum pH of the enzyme will increase its activity because it is more stable. 3. Agitation The more the enzymes are moved around, the more they will "bump" into the substrate (starch) and convert it. 4. Concentration (of the enzymes vs. substrate [starch in this case]) Too much starch and not enough enzymes means the conversion will take longer. The following link has a pretty nice chart about the various activity ranges of malted barley enzymes. http://realbeer.com/jjpalmer/ch14.html Cheers! SpecZyme
  8. Little off topic, from the OP... Why don't we worry about the yeilds before the mash has been fermented? I mean once it is there, there isn't much that changes through the distillation and concentration... What about yeilds from the grain? / Efficiency in the starch extraction? Efficiency of your starch conversion to sugar? Efficiency of your sugar fermentation into alcohol? Those might be better yeilds questions to ask... Cheers! Speczyme
  9. Hey Hedge, Attached is some of the information you might be able to use with regards to the Viscoferm. I hope it helps with your rye mashing. Cheers! Speczyme Viscoferm - Increase Output and Save Costs with High Gravity Fermentation.pdf Viscoferm Product Data.pdf Viscoferm MSDS.pdf
  10. Yeah, what Delta H said. Most industrial enzymes are not all that purified, they (we?) test for the activity that they want to sell that enzyme powder as, package it up and go. That means that most industrial enzymes have significant (though not usually mentioned) side activities, especially when they are grown in a Koji fermentation as compared to deep tank fermentation. Then those side activities can vary from batch to batch, since the only thing that is being measured for consistency is the stated activity... Its an interesting world of enzymes... Back to the Original Post - The big difference is what has been mentioned before. Malted rye has enzyme content for conversion of starches to sugars (kind of a big deal), unmalted (arguably i guess?) does not, and would require supplementation. Arguably the flavor profile of malted any grain will be different than unmalted of that exact same grain. I tend to agree that malted grain is different, it just makes sense to me that what happens in the malting process causes changes that cannot be duplicated, and will contribute some different flavors as a result. I mean when I think about it; malting is a week long(or longer) process that changes the chemical and physical structure of the grain, it gets infected with tons of microfloura, and then it is dried to prevent further change... Anyways, malt is awesome, but also expensive, so yeah... Rye does have some serious viscosity issues though, so be ready for that good "fun" right there. Delta H, we should chat sometime. Cheers! SpecZyme
  11. Hey, Sorry for the delayed uptake on this topic. Pectinolytic or pectinase enzymes are quite varied in their described jobs and what actual enzyme activities they have. This is usually due to the enzyme formulator/provider trying to modulate various activities and tailoring the enzyme cocktail to a specific fruit. Fruits vary in quality, ripeness, and from year to year, so (most) enzyme providers do what they can to compensate and keep their product competitive. But enough of the generalities, the nitty gritty comes next. Pectinase enzymes fall into three general categories of enzymes. Pectin methylesterase, Poly Galacturonase, and Pectin Lyase. Each has subdivisions beyond that, but who cares. It will be important to take note of these differences, as it will distinguish one product from another. Further details about what that all means can be found below, it will take too long to describe here. http://www.wynboer.co.za/recentarticles/0411enzymes.php3 Just keep in mind that most "pectinase" enzymes are blends, and that means that they can most likely be used for multiple kinds of fruits, despite what someone might tell you. I have found the beginning of the artisan distilling book to be quite helpful with fruit mashing techniques and expectations. http://www.artisandistilling.org/ARTISANDISTILLING1.0.0.pdf Cheers!
  12. Hey Brandon, Looks like you have a few things that could be addressed, that others have already mentioned. 1. pH check - as referenced earlier the mid 5s is ideal, and you are close enough... 2. Looks to me like the starch in your corn may or may not be getting liquefied. bluestar is using "flaked corn" which has been processed to where the starch is more available. Your whole corn might need to be boiled for a bit to get all that starch into solution for the malted barely to work on it, 30min or so. 3. You may need to supplement with more malted barley... Also as mentioned, Iodine tests are great. 4. Glucoamylase tops out around 145-150 F, so be careful if adding it at that temperature, you could be killing it if the whole mash temperature is not as uniform as you think. Possibly add it at a lower temp, it works down into fermentation temps and pH's. 5. Nutrients never hurt the yeast, but your turboyeast might already have them included. 6. Keep in mind you are making a whiskey, so not finishing out to completion will allow some more complexities to carry over into the distillate. Not trying to knock enzymes, but using them does not always produce the best flavor profile... Though it does produce the highest efficiencies. Try to weigh which you want more, or bring it to "acceptable" levels. Most of this has been mentioned already, but a couple new things in there might be of assistance. SEB
  13. *Previous entry removed by Jason of SEB Yes we manufacture and provide enzymes to many craft distillers, ask a fermenting craft distiller if they have heard of us and if we are up to snuff so to speak. Cheers!
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