From the HBD Archive
From: Jeremy Cook <>
Subject: Rice starch to sugar (sake)
Date: 1989-01-12 10:13:19 GMT

All this talk of bacteria and fungi - it is an enzyme called
amylase which converts starch into suga, salivary amylase is
released form one's salivary glands as part of the digestive
process. Amylase is available from most brew shops (usually used
to remove a starch haze from wines). I don't know how much you'd
need and for how long with 2.5lb rice but it would probably be
fairly easy to experiment with a test batch of rice and a hydrom-

-- Jeremy Cook

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