Alpha Amylase Enzyme wine yeast Suitable for high gravity fermentation

Suitable for high gravity fermentation of various sugar feedstocks

Yeast that has high temperature and acid tolerance

specifically lactic acid bacteria

Traditional bourbon strain that produces a spirit with an excellent congener profile that compliments barrel aging

Alpha Amylase Enzyme wine yeast Suitable for high gravity fermentationThis high temperature alpha amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures. This product is added to the hot slurry water before or concurrently with the first grain addition during mashing. In addition to breaking down starch, this enzyme greatly reduces viscosity, especially in thicker mashes containing high amounts of rye or other small grains.