Angel Yellow Label Yeast
Angel Yellow Label Yeast is a complex mix of Yeast, Rhizopus (fungi), and enzymes (Alpha-Amylase, Glucoamylase, and Phytase). The unique nature and makeup 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 some European countries, the Yellow Label Angel Yeast is used in whisky or vodka brewing and distillation. It is also a very popular koji starter in Russia, New Zealand, and some other countries. Yellow Label Angel Yeast makes fermentation automatic, and it's incredibly easy to use. You only need your starch raw materials, such as maize, corn, rice, add some water and Yellow Label Angel Yeast, then the process will commence; therefore, it is very convenient for beginners and people looking for a no-fuss fermentation before distillation.
Angel Leaven (yellow label angel yeast) is a specially selected high-quality alcohol yeast strain with 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 processes. It has the characteristics of being easy to use, strong applicability, stable quality, and safety.
Angel leaven (yellow label angel yeast) is a specially selected strain with complex nutrients for alcohol beverage fermentation under non-cooking process.
Pack Size:
- 500g Vacuum Packed
Storage condition and shelf life:
- Store in a cool, dry, well-ventilated place below 20℃. We recommend refrigeration if possible.
- The distiller’s yeast will be ineffective after being heated or dampened.
Guidance for Use:
No cereal or starch cook/mash process:
- Processing the raw materials to make the starch comes out.
- Add 0.6-0.8% angel leaven to raw material (For 7kg starch material, add 50-100g Angel Leaven Yellow Label Yeast)
- Add 2.5-3.0 times water to the raw material and stir well (For 7kg starch material, add water up to 28L)
- 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.
- 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. You can move forward to distill it to liquor.
For Cereal Cooking or Mashing process:
- Steam raw materials and make it saccharification.
- 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 example, 150-200g Angel leaven for 30kg raw materials)
- When the temperature of the raw materials is 25-33℃, pour the mixture into the raw material evenly, seal the fermentation.
- 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, which means the fermentation has ended. At this time, you can distil it to liquor.
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What Is Angel Yellow Label Yeast
Angel Yellow Label Yeast combines yeast, enzymes, and Rhizopus to support efficient starch fermentation without complex preparation.
You can ferment raw starch materials directly. You do not need a separate saccharification stage or a full cereal cooking process.
Distillers across Asia use this yeast to produce Baijiu, rice wines, and liquors with simple, reliable methods.
Producers in Europe also use it for whisky and vodka production. It supports stable fermentation and predictable alcohol yields. If you are selecting ingredients, explore our full range of distilling yeast options.
Key Benefits for Fermentation
Overall, this yeast simplifies the entire fermentation process while maintaining consistent and reliable performance across different raw materials.
The included enzymes help break down starch efficiently, supporting strong conversion and reducing the need for additional inputs or adjustments.
You can achieve stable fermentation with less effort, making this a practical choice for both beginners and experienced distillers.
Fermentation Methods
You can choose between no-cook and traditional cooking or mashing methods based on your workflow and equipment.
No-Cook Method
Prepare your raw materials, then add water and yeast. Maintain a controlled temperature until fermentation completes. Learn more in our no-cook fermentation guide.
Cooked Method
Alternatively, gelatinize the starch first. Then, activate the yeast in water, and mix evenly before sealing the fermentation vessel. You can also find suitable gear in our fermentation equipment collection.
Fermentation Time and Results
Fermentation usually takes several days to a few weeks. Time depends on temperature, raw materials, and your method.
You can identify completion when bubbling stops and solids settle. The mixture will also develop a clear alcohol aroma. For better control, consider our range of fermentation temperature control solutions.
Storage and Handling
This product comes in a 500g vacuum-packed format that helps maintain freshness during storage.
To ensure the best results, store the yeast in a cool, dry, well-ventilated place below 20 degrees Celsius. Refrigeration helps extend shelf life.
Avoid heat and moisture exposure. These conditions reduce effectiveness and can impact fermentation performance. For storage options, view our brewing storage containers and accessories.
