Home Distiller

Hi everyone. I'm new to this, and I've been reading everything I can. Tons of great info here, so thanks for that!

I'm interested in doing an AG whiskey for my first project. I've read a bunch of the recipes and procedures, and I generally get it, but there's one thing that keeps popping up in the forums that I just haven't been able to get my head around- use of enzyme additives.

A lot of what I read doesn't mention enzymes at all; other forum posters mention it in their process descriptions, but not in any detail. I get WHY you would use it, I'm just a little confused about when and how to use it. Could someone please point me in the right direction for the proper reading material?

Thanks.

http://homedistiller.org/forum/viewtopi ... 14&t=51458 This is the most popular thread on enzymes and it is done by a professional stiller. There are more than 1 type of enzyme that go in at diff temps. I think you won't have any questions except where do I get them and why have I waited so long.

Flon Klar wrote:Hi everyone. I'm new to this, and I've been reading everything I can. Tons of great info here, so thanks for that!

I'm interested in doing an AG whiskey for my first project. I've read a bunch of the recipes and procedures, and I generally get it, but there's one thing that keeps popping up in the forums that I just haven't been able to get my head around- use of enzyme additives.

A lot of what I read doesn't mention enzymes at all; other forum posters mention it in their process descriptions, but not in any detail. I get WHY you would use it, I'm just a little confused about when and how to use it. Could someone please point me in the right direction for the proper reading material?

Thanks.

Enzymes are required to convert the starches in grains to fermentable sugars. Enzymes are present in malted grains, such as barley malt, and can be used in a recipe to perform the conversion in a mash. The liquid enzyme thing is sort of new to me. It can be used in place of the malted grains to provide the enzymes for mashing. It gives you a choice for where you get the enzymes from. You don't need to use the liquid enzymes if you use malted grains. Most of the recipes won't call out adding enzymes because they were developed using malted grains, and it is understood that the enzymes will be coming from those grains.

You don't need to use the liquid enzymes if you use malted grains.

OK, that makes more sense, as all the recipes I've been reading involve the use of malted grains. Thanks!

Read up a bit on diastatic power and lintner values. It'll help you wrap your head around the whole enzyme and conversion thing a lot better. Then you know the "how it works" rather than just add the malt.

Just a hint: AG aren't hard, but take patience. Have everything ready ahead of time, watch your temps, and take your time. And when heating, use a spatula to keep scraping the bottom of your pot, helps keep from scorching. Good luck! Braver than I. I started with UJ lol. But AG nothing to be afraid of.