Still Spirits Distiller's Enzyme – Alpha-Amylase 12g

Still Spirits Distiller's Enzyme — Alpha-Amylase 12g

A bacterially-derived, high-temperature alpha-amylase enzyme that breaks down starch into dextrins and simple sugars — an essential step when working with grain or vegetable-based mashes for whiskey, bourbon, or other starch-based spirits.

Yeast cannot directly ferment the starch molecules found in grains and vegetables. Alpha-amylase converts those starches into fermentable sugars during the mashing process, making them available to the yeast. This enzyme is thermostable, meaning it retains full effectiveness at the high temperatures required for mashing.

How to Use

1. Heat your grain or vegetable mash with water to the enzyme's working temperature range
2. Add the alpha-amylase and hold at temperature to allow starch conversion
3. Once conversion is complete, cool the mash to pitching temperature
4. Add yeast and ferment as normal
5. Follow with Glucoamylase if full conversion of dextrins to simple sugars is required

At a Glance

• Net weight: 12g
• Treats: up to 10kg of liquefied starch
• Fermentation volume: up to 25L
• Temperature range: 80–110°C — optimum 95–105°C
• Source: bacterially-derived, thermostable