Still Spirits Distiller’s Enzyme Alpha-amylase 12g

Description

Distiller’s Enzyme Alpha-amylase is a bacterially-derived, powdered alpha-amylase enzyme for breaking down (or liquefying) gelatinised starch to yield short chain dextrins and simple sugars prior to saccharification with glucoamylase and fermentation by yeast.

Sufficient for treatment of up to 7.5 kg (16.5 lb) liquefied starch for fermentation volumes up to 25 L (6.6 US Gal).

Mixing Instructions:

1. Bring your starch substrate slurry to the boil and simmer for 30 minutes, then turn off the heat and allow to cool to 80°C (176°F) or just below.
2. Add enzyme and stir well and then cover (or hold at 65-80°C (149-176°F)) and allow to stand for 60 minutes.