Alpha Amylase Enzyme Sachets 4g

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To be used with Still Spirits Distiller's Yeasts and when starch is used in your recipe.

Note that our Alpha-Amylase, unlike many others, can handle temperatures up to 110 degrees before denaturing.

Instructions for use:

  1. Make up a soup with 15 L of water and 4 kg of starch.
  2. Add the 4 g sachet of Alpha-Amylase and bring your starch slurry to the boil and maintain for 30 minutes, then reduce the heat and simmer for 1-2 hours to break down your starch. Alternatively, add the enzyme and boil for 30 minutes then hold at approx. 70 degrees C overnight.
  3. To check the starch has been converted, measure using a refractometer or simply taste for sweetness.

Note that for complete conversion to fully fermentable sugars, Glucoamylase (Amyloglucosidase) enzyme may also be required – if you Still Spirits Distiller's Yeast product does not contain an enzyme, you may also need to use Still Spirits Distiller’s Enzyme Glucoamyase to ensure maximised yield.


Instructions