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Alpha-Amylase starch hydrolyzing enzyme.
For preparing mash from grinded rye, wheat, rice, corn and other grains.
For use with Whisky Yeast to convert starch into sugars.
Heat 3kg starch with 10L water to boiling, add sachet and boil for 1h, stirring regularly. Add 5kg sugar, stir to dissolve. Allow to cool to 40 deg C then top up to 25L with cold water before adding Whisky Yeast.
Net weight: 4g
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Tags: Wine and Mash Enzyme