This Still Sprits Distiller's Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars during mashing prior to fermentation by yeast.

This 12g sachet is sufficient for treatment of fermentation volumes of up to 25 Litres.

It can be used in 2 ways so we have included instructions below of rit's use both in Distilling and in normal wine making where Amylase is used to prevent / remove starch haze.

Mixing Instructions For Distilling:
1. 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.

Mixing Instructions For Wine Making: 
Follow the instructions for use in your recipe using approx. 2.4g per 5 litres (1 gallon) of wine. The 12g sachet sufficient to treat 25 litres (5 gallons).
Or to clear starch haze use the same dosage rate and mix well in to the fermenter. Leave to stand at room temperature until the wine is clear. The wine can then be racked off.