DISTILLERS HIGH TEMP ENZYME

Distiller's Enzyme Alpha Amylase

• Distiller's Enzyme Alpha Amylase from Still Spirits for liquefaction of starches during the mash prior to fermentation and distillation of craft distilled spirits.
• High temperature tolerant alpha amylase is a natural bacterial derived diastatic enzyme to ferment alcohol when mashing raw ingredients such as malt, corn maize, rye, potato, molasses.
• Can be added during the mash to break down the starch dextrins into simple sugars to enable your chosen Distillers Yeast to produce the maximum alcohol yield during fermentation from the raw ingredients prior to distillation of the spirit.
• 12 gram sachet of high temp. tolerant alpha amylase is sufficient for up to a 25 Litres of fermentation and using up to 7.5 kg liquefied starch.
• Still Spirits range of Distiller's yeast, yeast nutrients and enzymes can be used to customise your spirit recipe for home craft distillation just like the pro's.

Instructions

• 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. Add enzyme and stir well and then cover (or hold at 65-80°C (149-176°F)) and allow to stand for 60 minutes.