For a cooker mash, you need to maintain a temperature of 152-158'F for the amylase enzyme to convert the starches into fermentable sugars. Assuming that you have enough enzymes, the conversion should take place inside of about an hour. You can test for complete conversion by performing an iodine test.

If you are doing a sour mash, then you will only get about 1/3 of the total starches converted in a single run.

Rick, and Wineo,

Thanks, partially answers my question. The limited instructions for the 3in 1 enzyme says it will replace any one enzyme. Rick, from your post above, is not one package adequate for a 25L batch, or how many is needed? I had that temp for almost 3 hours, but pitched enzyme at 161 in the middle, so may have been too hot, though it was cooler around the sides and top. and at first I could only stir it in a small distance. Still, I was counting on the AG dureing the ferment.

Wineo, I actually bought this enzyme for makeing fruit and split brandies, and pot distillers yeast also. Never got there, or at least yet. The 3 in 1 enzyme is pectolase, AG, and amolase combination, each individually independent. However, now I now that as a total package and complete results, it should be pitched at yeast time. Malts, or amylase alone at mashing temps.

As Paul Harvey would say, 'now you have the rest of the story'.

Rick, further details on this and the pot distillers yeast would be most helpful, or a link to further imfo. Not here, but on your website. I have posted once before, and still think it a good idea, to post proven recipies with each of your specialty yeasts in recipies. True, there are thousands of them, and all related to individual tasts, but a lot of us have to start somewhere, and really don't want to try a hundred recipies to find a really good starting point. Like the brandies, I've read so many, and so many yeasts and additives, I'm beffudled. Give us one good starting point, with proper yeast and recipie, and process. We can go from there for our individual tasts.

Wineo,

I have tons of fruit availiable for the picking every summer. I've never had a sweet tooth, or desire for jams and jellies, but a dry fruit flavored wine with a fruit flavored essence or brandy would sure pickle my interest. May have to become an irritateing pest come harvest time, unless you can send some recipies early. As youv'e already noticed, I will need enzyme, acid, yeast, nutrient, etc. etc. etc. imfo.

I hate all this good fruit going to waste, and now I have an incentive to harvest.

161'F will kill, or at least fatally wound and inhibit the amylase. It is important to mix very well ,but avoid hot side aeration!, to avoid hotspots prior to adding the enzymes. This temperature will certainly kill the AG. The idea behind the combined package is to replace one of the three enzymes. It is packed this way instead of individually simply for cost effectiveness. The majority of the cost is in the packaging, not the enzymes, so all three can be put into the pack for pennies more, while taking advantage of lower packing costs by packing more of one item at a time.

We are working on a couple of things re: recipes, and will come back soon on this.