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 °C (220°F) 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 your Still Spirits Distiller's Yeast product does not contain an enzyme, you may also need to use Still Spirits Distiller’s Enzyme Glucoamylase to ensure maximised yield.