Mash with ANGEL YEAST

[Honest_Liberty]

I found this today. Good grief that's a ton of work:

[jonnys_spirit]

I did Sake and followed a traditional method and it came out great. It was fairly involved so I think there's a lot of room in the process for diversity in creating different profiles. Another rabbit hole lol... My cellar is nice and consistently cool in winters so the extended cool ferment works very well..

Cheers!
-jonny

[Distilling]

The ingredients of the Angel Starter of Liquor-Making are yeast, rhizopus, and food aditives(Alpha amylase, glucoamylase, phytase)

Myself, I do not understand chinese not I have anyone teaching me how to use this apart of the simple instructions in English of the package. It says starter is activated by 5-10 times hot water (35ºC)

The key here I think is that the main mold, rhizopus grows best at temperatures around 30ºC and it is recommended not to go beyond 35ºC

https://www.researchgate.net/figure/Eff ... _221922673

The way to understand it is simple: this mold develops better in the hot temperatures of South Asia. This mold is not designed to mashing, just needs some incubation period, some few days at around tropical temperatures, around 30º C and it would help to create the necessary enzymes to convert the starches of the grain to fermentable sugars.

[rubberduck71]

There's a fairly extensive thread on this yeast in the Mashing section: https://homedistiller.org/forum/viewtop ... =3&t=76531

I've done several mashes with it: oats/honey/barley, CROW, and some rice. All are less than 3 months old, so I don't have any "aged" end product to comment on yet, but no complaints on skipping the heat/sparge steps. As with everything else we do, it's an exercise in patience... Takes about 4 weeks to complete, but if you have the time/space, no worries!

[Demy]

The ingredients of the Angel Starter of Liquor-Making are yeast, rhizopus, and food aditives(Alpha amylase, glucoamylase, phytase)

Myself, I do not understand chinese not I have anyone teaching me how to use this apart of the simple instructions in English of the package. It says starter is activated by 5-10 times hot water (35ºC)

The key here I think is that the main mold, rhizopus grows best at temperatures around 30ºC and it is recommended not to go beyond 35ºC

https://www.researchgate.net/figure/Eff ... _221922673

The way to understand it is simple: this mold develops better in the hot temperatures of South Asia. This mold is not designed to mashing, just needs some incubation period, some few days at around tropical temperatures, around 30º C and it would help to create the necessary enzymes to convert the starches of the grain to fermentable sugars.

Clarification: I had opened the post because I used that yeast in an "alternative" way, that is, using only the enzymes contained in it in a traditional must. The usual use (according to the instructions) is to pour hot water over the material to be fermented, let the temperature cool down and then pour the yeast / mushroom mixture.

[Demy]

There's a fairly extensive thread on this yeast in the Mashing section: https://homedistiller.org/forum/viewtop ... =3&t=76531

I've done several mashes with it: oats/honey/barley, CROW, and some rice. All are less than 3 months old, so I don't have any "aged" end product to comment on yet, but no complaints on skipping the heat/sparge steps. As with everything else we do, it's an exercise in patience... Takes about 4 weeks to complete, but if you have the time/space, no worries!

The post was based on a different use of that yeast. When I first bought there many years ago (maybe there weren't even forum posts) I noticed that there were amylase enzymes in the ingredients so I decided to test that yeast in a traditional mash.

[NZChris]

Takes about 4 weeks to complete, but if you have the time/space, no worries!

Mine haven't shown any activity, or any change in SG and refractive index beyond 10 days. Instructions on the bag say 8-15 days.

[Distilling]

I understand what Demy says very well. No need to worry about a experiment!

Otherwise the instructions specify some temperature incubation for the first 3 days: 26ºC - 38ºC, (32ºC optimal).

I think, it is the necessary time and temp for the mold to develop properly. A properly developed mold would release many more enzymes than the ones you used.

[Demy]

I understand what Demy says very well. No need to worry about a experiment!

Otherwise the instructions specify some temperature incubation for the first 3 days: 26ºC - 38ºC, (32ºC optimal).

I think, it is the necessary time and temp for the mold to develop properly. A properly developed mold would release many more enzymes than the ones you used.

Yes, I add to all this that the instructions on the package I think are a commercial simplification, that is, I believe that for a good result (without going through a mash) it is necessary to make a gelatinization of the starches passing through a cooking so that there is a good yield. . and an easier job for enzymes and molds, at least that's my experience based on various evidence. In practice, this yeast is an alternative to mash as long as the starches are somehow "ready" to be attacked. In all the posts there is talk of excluding any cuisine but I think it is a mistake. This is not part of my experiment where I just show that it can be used as a source of "emergency" enzymes.

[Distilling]

I think you are right about the convinience to some gelatinization/cooking of the substrate. I have been doing rice wine with another Angel product, Rice Leaven, that is pure mold, no enzymes, just Rhizopus Oryzae, and I have been soaking and cooking the rice each time. And it works!

They recommend that rice should be cooked until is easily squeezed with your fingers.

At the other end, the prospect of the Angel Leaven https://en.angelyeast.com/upload/files/ ... leaven.pdf does not point to this: "Angel leaven is a specially selected strain and complex nutrients for alcohol beverage fermentation under non-cooking process."

But I would take this with a pinch of salt. As you said, starches should be accessible, first days temps are important for a good fermentation with this mold, particle size and the type of grain are important. Not all the starches are equal

In the prospect, afterwards, we got this warning: "The fermentation cycle is related to raw material type, raw material reduction degree, distiller’s yeast dosage and, fermentation temperature. The fermentation cycle of general raw materials shall be short when the reduction degree is small, and the distiller’s yeast consumption is high; contrarily, the fermentation cycle shall be be long."

[Distilling]

And long fermentation, in a typical home with not much temp control, if you have not access to some controlled cool place, is just too risky

[danwbrews]

You can get Angel Yeast on AMAZON and EBAY in the US. Just look at the packaging to make sure it is the one for Alcohol Starter they have for Baking also.

[Teddysad]

You can get Angel Yeast on AMAZON and EBAY in the US. Just look at the packaging to make sure it is the one for Alcohol Starter they have for Baking also.

They have a huge range including wine and whisk(e)y yeasts For Yellow Label I have found best results come with very hot water onto the grain then let it gradually cool to 35C before adding the yeast. Stir daily for 3 days and let it sit for 21 days.


For conventional use I also like the red label which is higher temperature tolerant and also works down to pH2.5.

Also bear in mind that there are other makers of very similar yeasts to the yellow label.

[bluc]

I never gelatinize or heat. Seems to work fine. I am not in a cold climate though.

[Garouda]

I'm arriving a bit late to the party...sorry.... Is everyone buying Angel Yeast via Alibaba or is there a distributor in North America?
thanks
GG

AliExpress is the B2C (business to customer) subsidiary of the B2B (business to business) AliBaba.

[Garouda]

There's another variety with enzymes, almost half the price of the yellow label, Angel Gold (?).
It's worth nothing that the yeast the Chinese are using are acid-resistant (pH2.5) and T° resistant (38-40°C).
The Angel yeast red label is even tolerant up to 42°C, no need to buy expensive Kveik any more, pH2.5 and alcohol 17%ABV.
There's also the Koji Angel yeast, blue pack.
The difficulty with Angel yeast is to find relevant instructions on their website. For example, there's another golden package, but the flower is deep blue, and it's a baker's yeast. The one I have is light blue, almost white.
I'm now making (trying) a kind of local bourbon with corn from the village, sticky rice from our paddies and some natural cane sugar.
I'm waiting for my yellow label, and therefore I mashed everything the traditional way with unmilled rice, like if I were using malted barley. I cracked the rice and the corn with my 1500W mill. Waxy rice (sticky rice) has a lower gelatinization T° (almost 100% amylopectins).
I used alpha amylase, removed the spent grain after liquefaction (PITA) and added the gold label yeast for the saccharification. OG 1.040 -.990 after 48 hrs, then I added sugar.
I read somewhere that a fermentation should not take longer than 96 hours in case of corn. I need to look for the reference.
For conventional use: New Aule alcohol yeast, thermal resistance 38-40°C, acidity pH2.5... cheap...

With enzymes, rhizopus and amylase

With enzymes, rhizopus and amylase

Thermal resistant, low pH

Koji

Thermal resistant, low pH

[Garouda]

I added the current page of their website, because quite often links on this forum are dead.
Reading what they write pushes me in favour of cooked or steamed grains.

Yellow Label Angel Yeast.pdf

(103.56 KiB) Downloaded 10 times