NOVELTY - Controlling a batch fermentation process, comprises: performing a fermenter fill procedure comprising introducing, separately or together, a mash, yeast, and a first portion of an amylolytic enzyme into a fermenter; monitoring a parameter of the batch fermentation process occurring within the fermenter as the yeast ferments sugar released by action of the amylolytic enzyme on the mash to produce ethanol; and introducing a second portion of the amylolytic enzyme into the fermenter based at least partially on the monitored parameter.    USE - The method is useful for controlling and performing batch fermentation process (claimed) which is used in a variety of plants, and in any desired industrial, commercial, private, or other setting.    ADVANTAGE - The method utilizes less time due to enhanced yeast activity and produces high yield of the final product i.e. ethanol.    DETAILED DESCRIPTION - INDEPENDENT CLAIMS are also included for:    (1) a system for performing batch fermentation processes, comprising a first fermenter coupled to a yeast source, a mash source, and an amylolytic enzyme source to enable the first fermenter to receive yeast, mash, and an amylolytic enzyme, respectively, where the first fermenter is configured to subject the yeast, mash, and the amylolytic enzyme to conditions such that the yeast ferments sugar released by action of the amylolytic enzyme on the mash to produce ethanol, an enzyme additive system configured to provide the amylolytic enzyme to the first fermenter from the amylolytic enzyme source and a control system comprising non-transitory media storing instructions and a processor configured to execute the stored instructions and coupled to the enzyme additive system, where the control system is configured to direct the enzyme additive system to provide a first portion of the amylolytic enzyme at substantially the same time as the yeast and mash, and to direct the enzyme additive system to provide a second portion of the amylolytic enzyme after all of the yeast and mash are in the first fermenter and as a function of at least one parameter monitored during fermentation; and    (2) performing batch fermentation processes, comprising providing mash, yeast, and an amylolytic enzyme into each of many fermenters, where the fermenters are operationally placed in parallel with respect to one another, subjecting the mash, yeast, and the amylolytic enzyme within each fermenter to conditions such that the yeast ferments sugar released by action of the amylolytic enzyme on the mash and continuously introducing, substantially simultaneously into each fermenter during fermentation, a respective additional portion of the amylolytic enzyme, where each additional portion of the amylolytic enzyme is introduced at a respective flow rate that is independent of respective flow rates of the respective additional portion of the amylolytic enzyme introduced into other fermenters.