500g Angel AG-2 AM-1 Red Label Yellow Label Yeast Distiller's Active Dry Yeast

500g Angel AG-2 Yeast Distiller's Active Dry Yeast Wheat Corn Grain Whiskey

Angel AG-2 is a professional-grade active dry yeast formulated specifically for distillers seeking high alcohol yields and clean, reliable fermentations. This 500g pack is ideal for larger-scale craft and commercial distilling operations.

AG-2 is renowned for its excellent temperature tolerance and fast, vigorous fermentation kinetics, making it well-suited for grain, molasses, sugar washes, and other high-sugar mashes. It produces minimal unwanted by-products while delivering consistent, repeatable results—even in high-gravity ferments.

Perfect for distilleries, craft spirit producers, and advanced home distillers aiming for quality, efficiency, and predictable results in every batch.

Typical Analysis:

• Moisture: ≤7%
• Living yeast cell: ≥10 billion cfu/g
• Wild yeast: ≤1000 cfu/g
• Total number of colonies: ≤ 5000 cfu/g
• Lactobacillus: ≤1000 cfu/g
• Pathogenic microorganisms: not detectable

Characteristics:

• Fermentation temperature: 25~35℃
• Alcohol tolerance: 18°% (v/v)
• Apparent fermentation: 80%

Dosage:

• 0.5～1.0g/L

Directions for Use:

Rehydrate the yeast in 5-10 times its volume of lukewarm water or low-concentration wort (mix with 1/3 fermented wort and 2/3 water) at 22～30℃, and leave to rest for 7～15 minutes, gently stir and then leave it for 10～15 minutes to pitch into fermentor.

Storage condition and shelf life:

AG-2 should be stored in low temperature and dry place away from temperature above 25°C or humidity, and in such conditions, the product is stable for 24 months. Opened packages can be sealed and used within 7 days. 

500g Angel Red Label Yeast Distiller's All Purpose Active Dry Yeast High Temp

Angel Red Label yeast is resistant to high temperatures, abv and acidity. 

It can be used in spirit brewing that includes starchy materials such as dry sweet potato, maize, rice, cassava, sorghum, etc. and materials as molasses.

This makes it perfect for fermenting vodka and rum in high temperature climates.

Pack Size:

• 500g Vacuum Packed 

Characteristics:

• Fermentation temperature: 28~42℃
• Alcohol tolerance: 17°% (v/v)

Dosage:

• 0.5～1.0g/L

Nutrition required by yeast culture:

Nitrogen source, phosphor source, magnesium ion, zinc ion, etc.

Storage condition and shelf life:

Red Label should be stored in low temperature and dry place away from temperature above 25°C or humidity, and in such conditions, the product is stable for 24 months. Opened packages can be sealed and used within 7 days.  Production to Expiry Date is 2 years.

500g Angel AM-1 Distiller's Active Dry Yeast Scottish Style Whisky Yeast

Angel AM-1 active dry yeast has fast fermentation speed, strong maltotriose assimilation ability, high wort utilization rate, soft taste and good ester aroma. It is especially suitable for fermentation of single malt whisky.

Pack Size:

• 500g Vacuum Packed

Typical Analysis:

• Moisture: ≤7%
• Living yeast cell: ≥10 billion cfu/g
• Wild yeast: ≤1000 cfu/g
• Total number of colonies: ≤ 5000 cfu/g
• Lactobacillus: ≤1000 cfu/g
• Pathogenic microorganisms: not detectable

Characteristics:

• Fermentation temperature: 22~32℃
• Alcohol tolerance: 15°% (v/v)
• Apparent fermentation: >90%

Dosage:

• 0.5～1.0g/L

Directions for Use:

Rehydrate the yeast in 5-10 times its volume of lukewarm water or low-concentration wort (mix with 1/3 fermented wort and 2/3 water) at 22～30℃, and leave to rest for 7～15 minutes, gently stir and then leave it for 10～15 minutes to pitch into fermenter.

Storage condition and shelf life:

AM-1 should be stored in low temperature and dry place away from temperature above 25°C or humidity, and in such conditions, the product is stable for 24 months. Opened packages can be sealed and used within 7 days. 

500g Angel Yellow Label Distiller's Active Dry Yeast Makes Baijiu Whisky Koji

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 some European counties, 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 counties.  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 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 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.

Angel leaven (yellow label angel yeast) is a specially selected strain and 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:

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.  You can move forward to distill it to liquor.
   
   

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.

Please Note: All photos shown are for illustration purpose only. Due to differences in monitors, colors of products may also appear different to those shown on the listing. Actual product also may vary due to product enhancement or batch difference. Measurements may vary slightly due to manual measuring.