Still Spirits Alpha Amylase Enzyme sachet 4g
Alpha amylases are needed to reduce dextrin chain length and mash viscosity prior to saccharification and fermentation with yeast.
To use this –
Make up a soup with 15 L of water and 4 kg of starch.
Add the 4 g sachet of Alpha Amylase and keep at 50-60 degrees C overnight and your starch will be converted to sugar.
Measure using a refractometer or simply taste for sweetness.
To be used with Distiller’s Yeasts when starch is used in your recipe.