FermFast Alpha-Amylase Enzyme, 15g

Usage: Add 1/2 teaspoon per 1 US gallon of wine must before start of fermentation.  

Storage: Store refrigerated for maximum effectiveness.

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.

- 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.

- 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.