>I'm trying to adapt an old-time moonshine recipe to slighly more
>modern methods. The way the old boys down in Georgia did it, they
>added one part malted corn per 5 parts corn meal for the mash. So
>here's my question: if I were going to use straight amylase in place
>of the malted corn, how much should I use? Does the 1:5 ratio still
>hold true? I would expect that store-bought amylase contains more
>enzyme per unit than malted corn, but maybe that's not a safe
I would expect that to be a very safe assumption. The amount of amylase
in malted corn is undoubtedly a very small fraction of the total weight of
My suggestion would be to simply try it, but with just a small quantity of
the store-bought amylase. A factor that works greatly in your favor is
that the amylase is not consumed; if you use too little, you just have to
wait longer for it to work.
You could do an iodine test to check to see when conversion is complete.