YEAST - YELLOW LABEL ANGEL 500gm

Angel Yellow Label Distillers Yeast

• In China, there is a magic koji starter, also called Yellow Label Angel Yeast, widely used for alcohol fermentation. It is very popular in distilled baijiu (alcohol) not only for breweries, but also for home brewing.
• Angel Distillers Yeast (yellow label angel yeast) is a specially selected high-quality alcohol yeast strain and complex nutrients and enzymes for alcohol beverage fermentation, it is suitable for the production of all kinds of starch raw materials under cooking and non-cooking process. It has the characteristics of easy to use, strong applicability, stable quality and safety.
• Comparing with Yeast+enzyme, Angel Distillers Yeast has obvious advantages, such as easy operation, good for preservation and stable quality. More importantly, lots of experiments certificated that the Angel Distillers Yeast has more scientific formula, high yield, and the spirit produced by the Angel Distillers Yeast is stable and tastes good.

How to use the Angel Distillers Yeast

For non-cooking process

• 1st - Processing the raw materials to make the starch come out.
• 2nd - Add 0.6-0.8% angel leaven to raw material (For 7 kg starch material, add 50-100 gm Angel Distillers Yeast)
• 3rd - Add 2.5-3.0 times water to the raw material and stir well (For 7 kg starch material add water up to 28 Litres)
• 4th - Fermentation at 30℃ for 15-25 days，and the first 36 hours, stir every 12 hours to prevent material precipitation, seal the fermentation after no precipitation when stirred.
• 5th - When the fermentation liquid is calm and free of bubbles, the spirit is pale yellow, the raw material sinks to the bottom of the container and the raw material has no white core, it means the fermentation is ended. We can distillate it to spirit.

For Cooking process

• 1st - Steam raw materials and make it saccharification.
• 2nd - Prepare water of 5 to 10 times the weight of Angel Distillers Yeast required (about 5% of raw materials) and adjust the temperature to 30-35 ℃. Then dissolve Angel Distillers Yeast into water completely, standing for 10-20 minutes (For example 150-200 gm Angel leaven for 30 kg raw materials)
• 3rd - When the temperature of the raw materials at 25-33℃, pour the mixture into the raw material evenly, seal the fermentation.
• 4th - After 7-15 days of fermentation, the temperature dropped to room temperature and slightly decreased, the raw material has no white core, the mouth tastes of alcohol and a little sour, the nose smells alcohol obviously, that means the fermentation is ended. At this time, we can distillate it to spirit.

Whisky is a traditional distilled alcoholic beverage made from fermented grain mash.

• There are following steps to produce whiskies, such as malting, mashing, fermentation, distillation, and maturation in casks. All these steps have been repeated for hundreds of years.

Does the malting step necessary?

• Yes, it’s necessary, the process needs enzymes and produces special favor. In some areas, the material used for whisky fermentation is barley and corn, etc. Therefore, during some kind of whisky fermentation process, the malting is not so important.

Can Yellow Label Angel Yeast substitute yeast?

• Yes. If you use Yellow Label Angel Yeast, it can make the whole fermentation run perfectly. The dosage is just 0.3%~0.5% of the dry material with weight.

When Yellow Label Angel Yeast is used?

• Yellow Label Angel Yeast be used after the mashing step. In fact, the mashing is converting the starch into glucose.
• The material is cooked and filled with proper water.
• Then the only thing you should do is adding Yellow Label Angel Yeast at mash temperatures from 25~28℃.