Distiller's Alpha-Amylase Enzyme | Still Spirits

Distiller's high-temperature alpha-amylase enzyme for liquefaction — breaks down starch in raw grains and potato into shorter chains that yeast can then ferment.

When you use raw grain or potato as your wash base, the starch must be converted to sugars before yeast can ferment it.

Alpha-amylase is the first enzyme in the process: it liquefies the starch by breaking the long starch chains into shorter dextrin chains.

This makes the mash fluid and workable. It operates at very high temperatures (80–110°C, optimum 95–105°C) during the cooking/mashing step.

A second enzyme — glucoamylase — then converts those dextrins to simple fermentable sugars. 

Net weight: 12g.

Sufficient for up to 10kg of starch or 25L.