Still Spirits Distiller's Enzyme - Alpha-Amylase

Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars. For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits.

Instructions
Add enzyme to starch substrate slurry, stir well and bring to the boil. Allow to simmer for 30 minutes then turn off the heat, cover (or hold at 85-95°C (185–203°F)) and allow to stand for 60 minutes.

Ingredients
Dextrose monohydrate, Alpha-amylase enzyme

Specifications
Net Weight: 12 g (0.4 US oz)
Temperature: High Temperatures
Sufficient for: Fermentation volumes up to 25 L (6.6 US Gal)
pH Tolerance: 5.5-8.0 (Optimum 6.0-6.5)
Shelf Life: 24 Months
Storage: Store in a cool, dry place away from direct sunlight.
Caution: May cause allergy or asthma symptoms or breathing difficulties if inhaled.