To use this – Make up a mix with 15 L of water and 4 kg of starches.
Add the 4 g sachet of Alpha Amylase and keep at 70 degrees C overnight and your starch will be converted to sugar.
Measure using a refractometer or simply taste for sweetness. If you want a higher temperature, Alpha Amylase unlike many others can handle temperatures up to 85 degrees before denaturing. To be used with Distiller’s Yeasts when starch is used in your recipe.