Still Spirits Distiller's Enzyme - Glucoamylase

Glucoamylase is a fungal-derived enzyme which breaks down dextrins into simple sugars.

Instructions
Add enzyme to liquefied starch slurry or malted grain mash once below 65°C (149°F). Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before cooling for fermentation. Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation. 

Ingredients
Glucoamylase enzyme. 

Specifications
Net Weight: 12 g (0.4 US oz)
Temperature: : 30-65°C - Optimum 50-60°C (86-149°F - Optimum 122-140°F) 
Sufficient for: Fermentation volumes up to 25 L (6.6 US Gal)
pH Tolerance: 2.8-5.0 (Optimum 4.0-4.5) 
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Caution: May cause allergy or asthma symptoms or breathing difficulties if inhaled.