The Still Spirits Alpha-Amylase Enzyme is essential for preparing mash from starchy sources like raw grains and potatoes. It gelatinizes and liquefies starch, turning it into short-chain dextrins and sugars, ready for saccharification with glucoamylase and yeast fermentation.
? What It Is
A bacterially-derived powdered enzyme that breaks down gelatinized starch at high temperatures, increasing fermentation yield.
? Contents
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Net weight: 12 g (0.4 oz)
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Ingredients: Sodium chloride, alpha-amylase enzyme
? Yield
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Treats up to 10 kg liquefied starch
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For up to 25 L fermentation volume
?️ Usage Conditions
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Optimal Temperature: 95–105°C
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Tolerance Range: 80–110°C
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Note: Corn and similar substrates may require extended boiling to fully gelatinize.
? Instructions for Use
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Bring starch slurry to a boil, simmer for 30 minutes.
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Turn off heat, cool to approx. 80°C.
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Add enzyme, stir well, cover, and hold at 65–80°C for 60 minutes.
✅ Perfect for making:
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Whiskey
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Potato or grain-based vodka
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Homemade neutral spirits