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:
- Make up a soup with 15 L of water and 4 kg of starch.
- 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.
- 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.