Sugralique Plus : A cocktail of enzymes to convert dextrins to fermentable sugars.
Dosages as little as 0.4ml per kg maize is used to convert all the dextrins to fermentable sugars.
Add Sugralique your mash directly before fermentation as it it will convert the dextrins to fermentable sugars as the fermentation progresses.
the 150ml container is enough to treat 375 kg of maize.
Avoid skin and eye contact. Do not inhale. WIth skin contact, wash under cold running water for 20 minutes.
Store in fridge with lid closed.
Sugralique can be used in two ways to convert dextrins (the result after using Dextrolique to convert starches to dextrins) to fermentable sugars:
1. Immediate conversion:
After using Dextrolique to perform the starch to dextrin conversion, let the mash cool to between 55 and 50C. Then add Sugralique and keep temperature between 50 and 55C for about 60 munutes. Then cool down before adding yeast.
2. Gradual conversion:
After using dextrolique to perform the starch to dextrin conversion, let the mash cool to between 35 and 30C. Add the Sugralique, stir it through the mash and let stand for about 10 minutes before adding yeast. The dextrins will gradually be converted to fermentable sugars during the fermentation period.
Use the Immediate conversion method when the Brix readings are relatively low (i.e. < 20) and you’re using yeast with a sufficient high sugar tolerance..
Use the “gradual conversion” method when Brix reading are high (> 20) or your yeast has a low sugar tolerance.