I was curious especially with rum washes if anyone has tried using A amylase and glucoamylase for non fermented sugars. I had read a study giving an 8% increase in ethenol. I was wondering if it effected flavors at all.
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A amylase and glucoamylase for non fermented sugars
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Tōtōchtin
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A amylase and glucoamylase for non fermented sugars
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