BSG Handcraft Amylase Enzyme - 1 lb.

Works well

Food quality

Value for money can't beat it! This is a almost must have... makes things easier! Great product!

Updated. Used for making Korean Makgeolli. Worked pretty well as long as you use sticky rice (not normal rice) and I added some cream of wheat (3 tsp and microwave with 3/4 cup water to cook) to give it some of the natural wheat color. Make sure to dry out the cooked rice using a fan or dehydrator. Also need to let the rice and cream of wheat cool down before adding the yeast so you don't kill it. Used about 1 tsp of enzyme and two packs of yeast for 4L (water + 7 cups cooked rice) Don't let your enzyme / yeast mixture sit for more than 15 minutes. Give it some sugar to start with) before mixing with the rice and cream of wheat. Starts fermenting very strongly within about 15-30 minutes and keeps fermenting strongly. After fermenting completes, strain it out and put in fridge for 10-12 more days (lets the flavor age and allows the slightly bubbly / tanginess to develop).

Good starch conversion. It transformed very thick porridge cracked corn mash into a silky aqueous suspension that could be agitated quite easily to cool before adding glucoamalayse.Active temperature range: 140°F - 149°F, optimal range: 125°F - 140°F, dentatures completely at 158°F

Did exactly what I needed it to do and gave me more sugars to ferment.

It works as stated.

Value for the money