Still Spirits

Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars during mashing. Sufficient for treatment of up to 7.5 kg (16.5 lb) liquefied starch for fermentation volumes up to 25 L (6.6 US Gal).Contents1 x 12 g (0.42 oz) Distiller's Enzyme High Temperature Alpha-amylaseMixing Instructions1. 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.2. Add enzyme and stir well and then cover (or hold at 65-80°C (149-176°F)) and allow to stand for 60 minutes. Please note that some starch substrates, such as corn starch and, may require longer boiling times in order to fully break down and gelatinize the starch prior to application of Alpha-amylase enzyme.Ingredients / AllergensSodium chloride, Alpha-amylase enzyme. Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled.

Glucoamylase is a fungal-derived enzyme that breaks down dextrins into simple sugars before the fermentation process. Sufficient for treatment of up to 7.5 kg (16.5 lb) liquefied starch for fermentation volumes up to 25 L (6.6 US Gal).Also called Pilsner enzyme.Contents1 x 12 g (0.42 oz) Distiller's Enzyme GlucoamylaseMixing Instructions1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C (149°F).2. Stir well, cover (or hold at 50-60°C (122-140°F)) and allow to stand for 1 hour before cooling for fermentation. Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C (86-95°F) ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.Ingredients / AllergensDextrose monohydrate, glucoamylase enzyme. Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled."