Angel 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 such as rice or grain 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 leaven has obvious advantages, such as easy operation, good for preservation and stable quality. More importantly, lots of experiments certificated that the Angel yeast has more scientific formula, high yield. So, how to use the Angel Yeast (Yellow Label)? For non-cooking process 1. Processing the raw materials to make the starch come out. 2. Add 0.6-0.8% angel yeast to raw material(For 7kg starch material, add 50-100g of product) 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 ended. We can distillate it to liquor. For Cooking 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 7-15 days of fermentation, you can distillate it to liquor.