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Alpha-amylase -
an enzyme that liquefies starch, intended for mashes made from ground grains (e.g.: rye, wheat, maize, rice) or from potatoes. It works effectively at the temperature from 70 to 105°C and at the pH value from 4.5 to 7.5. However, you will obtain the best conditions for converting starch at the temperature of 85-95°C and pH value of 5-5.5.
How to use:
Heat water in a container up to the temperature of 85-95⁰C, add the raw material in the following proportion: 1 kg per 3-4 L of water. Mix everything thoroughly. Add alpha-amylase in the amount of 1 mL per 5 kg of raw material. Before adding it, dissolve the measured dose of the enzyme in a small amount of water in order to spread it better throughout the mash. Maintain the temperature of the mixture at the level of about 95⁰C within 1 hour, stirring it all the time. After that time elapses, leave the mash to cool down to the temperature of 30⁰C. Add the sachet with distiller’s yeast, nutrient and glucoamylase a carry out fermentation according to the instructions on the packaging for about 3-7 days.
Dosage:
1 ml per 5 kg of raw material.
Output:
for 50 kg of raw material.
Caution!
This agent is not intended for direct consumption.
The characteristic smell is typical of this product.
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Tags: Wine and Mash Enzyme