Still Spirits Distillers Enzyme Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars.
To use this -
Make up a soup with 15 L of water and 4 kg of starch.
Add the 4 g sachet of Alpha Amylase and keep at 70 degrees C overnight and your starch will be converted to sugar.
Measure using a refractometer or simply taste for sweetness.
If you want a higher temperature, our Alpha Amylase unlike many others can handle temperatures up to 85 degrees before denaturing.
To be used with Distiller's Yeasts when starch is used in your recipe.