> wrote: I gather you need alpha-amylase, beta-amylase, glucoamylase (and
pullalase) to get maximum conversion. Sake mash can reach 18%abv due
to enzymes produced by koji mould. Worth looking into their technique.
--- In Distillers@yahoogroups.com
, Frederick Christiansen
> A while back flaming_pinto posted an item on improved corn wash
> the use of amylase enzyme and nothing else as the primary starch
> converter, has this been tried and how did it go? Derf
> [Non-text portions of this message have been removed]
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