A recipe on how to make gin with enzymes
Gin is a distilled alcoholic drink produced from neutral grain spirit that is obtained from cereal grains. It derives its predominant flavor from juniper berries and other herbal ingredients or spices. The alcohol production process for gin is similar to the one for vodka, as both liquors have the same base: grain neutral spirit.
To greatly improve the efficiency of your production, you should consider actively implementing our best-in-class enzymes into your processes. By doing so, you will increase your yields while always ensuring high quality of the end-product.
A recipe on how to make gin with enzymes
Best-in-class enzymes when producing gin
Best-in-class enzymes when producing gin
Disclaimer: Please note that this is a general dosing guidance. You can always fine tune the dose further. Also, please note that enzymes are process aids and will not be present in the finalized spirit.
Step 1: Start with 50 to 100gm of Viscoferm® (per ton of grain)
First, we would recommend adding around 50-100gm of Viscoferm® per ton of grain. To get the desired dry substance, cereal flour is mixed with water in the slurry mixing tank. This usually ranges between 18 to 28% w/w. By using a viscosity-reducing enzyme such as Viscoferm®, you will greatly reduce the viscosity of your production during the mixing stage. This is due to the properties of this type of enzyme that hydrolyzes arabinoxylans and NSPs (Non-Starch Polysaccharides) which are major components of small grains like wheat and triticale.
Step 2: Add up 100gm of Liquoflow® GO 3X classic (per ton of grain)
Next, you should roughly add100gmof Liquoflow® GO 3X per ton of grain. Because this enzyme is an Alpha Amylase, it will reduce the viscosity of your production by breaking down starch into small dextrins, thus preventing starch from becoming gelatinized.
Step 3: Add up 250gm of Saczyme® plus 2X (per ton of grain)
Then, the resultant liquefact is cooled down and transferred to the saccharification or fermentation vessel. At this stage of fermentation, we recommend adding up 250gm of Saczyme® Plus 2X. This enzyme is a glucoamylase and will break down dextrins into glucose.
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