Angel Yellow Label 

Distilling Yeast

Angel Yellow Label Yeast is a complex mix of Yeast, Rhizopus (fungi), and enzymes (Alpha-Amylase and Glucoamylase and Phytase). The unique nature and make up of Angel Yellow Label Yeast enables you to ferment your starches without a Saccharification or cereal cook or mash step.

Widely used in China and across Asia for making Baiju Rice Wines and Liquors.

In European counties, the Yellow Label Angel Yeast is used in whisky or vodka brewing.  It is also a very popular koji starter.

Yellow Label Angel Yeast makes fermentation automatic and its incredibly easy to use. You only need your starch raw materials, such as maize, corn, rice, add some water & Yeast, then the process will commence, therefore, it is very convenient for beginners and people looking for a no fuss fermentation before distillation.

Guidance for Use:

No cereal or starch cook / mash process:

1. Processing the raw materials to make the starch come out.
2. Add 0.6-0.8% angel leaven to raw material (For 7kg starch material, add 50-100g Angel Leaven Yellow Label Yeast)
3. Add 2.5-3.0 times water to the raw material and stir well (For 7kg starch material add water upto 28L)
4. 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.
5. When the fermentation liquid is calm and free of bubbles, the liquid 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 complete.

   
   

   For Cereal Cooking or Mashing process:

   1. Steam raw materials and make it saccharification.
   2. Prepare water of 5 to 10 times the weight of angel leaven required (about 5% of raw materials) and adjust the temperature to 30-35 ℃. Then dissolve Angel leaven into water completely, standing for 10-20 minutes (For exemple 150-200g Angel leaven for 30kg raw materials)
   3. When the temperature of the raw materials at 25-33℃, pour the mixture into the raw material evenly, seal the fermentation.
   4. After 7-15days 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, you can distil it to liquor.