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Using Angel Yellow Label YEAST in a Sugar Shine.
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- čas přidán 2. 04. 2022
- In this Video we will be looking at how Angel yellow label yeast affects flavor in a Sugar Shine Whiskey.
If you will like to get your hands on some of the yellow label yeast check out the link below.
stilltec.co.za/product/angel-...
For the DADY yeast:
/ distillbrew.co.za
For the Mielie Pap Moonshine link below:
• How to make Moonshine,...
@StillIt video on the yellow label:
• How To Make & Distill ...
#angelyeast #yellowlable #sugarshine
Nice video, broer! I've got to try some of this stuff!
Hi Broer,
Yes will love to see your take on this, have to say I was impressed with the result, will be testing it to its max in next batch.
@@BEAVERDIY Can't wait to see what you come up with:-)
Great topic and experiment. Yeast doesn't get enough love
David, you are so correct, if you asked me a few years ago how much yeast plays a part I would have said little to no effect but now after having not using bakers yeast for a good long time boy does it have an impact.
I use rice flour and Angle Yellow Label yeast to make neutral spirits to use in gin making. It is relatively easy and makes great gin.
Hi Paul,
Can you share the recipe and process please,
Thanks
Can you please share the recipe.
Rice Wash
10 pounds (4.5 kg) Goya rice flour;
4 gallons very-hot tap water
36 grams (1.3 oz) Angel Yellow Label Yeast
Add the rice flour to the brewing pail then add the hot water one gallon at a time stirring well after each addition. Loosely attach the pail's cover then let cool naturally to about 90\deg F (32 \deg C), agitating occasionally to prevent settling. When the wash is 90\deg F add the yeast directly to the wash and stir vigorously. Attach the pail top and the fill air lock.
During fermentation control the wash temperature to 82-97\deg F (28-36\deg C). The optimal fermentation temperature is about 90\deg F (32\deg C).
The fermentation temperature lower limit is 79\deg F (26\deg C) and the upper limit 100\deg F (38\deg C). Agitate the wash twice every day for the first three days of fermentation. At 90\deg F the wash should ferment to dry in around three days. The fermented wash should yield around 10\% ABV.
Thank you Paul.
Nice video bro. It is pretty good stuff! I just like having a SG and Mashing is fun, but I definitely see the appeal
Uncle, nothing compares to a whiskey that you made by hand all the work just makes the end product so much better.
@@BEAVERDIY 💯
The yellow label yeast will work well on rice. Crush the rice and use hot water ,let it cool then pitch the yeast. It will take 3 weeks to finish.
I use rice flour and it takes about 3 days to finish. 10 pounds rice flour, 4 gallons water, 36 grams yellow label yeast.
I find the amount of Angel yeast to use on the pkt sketchy. It doesn't say use 'X' amount per mass of grain it just says, 'Use 5% to 7% of 'Stuff', what Stuff are they talking about, what's the grain to water ratio to start with. If some one can clarify the for me I'd be eternally grateful Great vid Beaver, glad to see you back. Cheers mate..
I would use the same recipe for yellow yeast as I would for a normal all grain wash.
@@roberthollis7535 .Thanks mate.
Yellow label is dirty cheap in Russia so everybody use them.
8-10g per killo, I personally use 8g.
Hi Gary,
thank been crazy on my side glad to be back, I will be doing a few more experiment's with the yeast and will give you feedback on the limits of the product
@@BEAVERDIY Thanks mate. Stay safe.
This yellow label is magic; got two bags of 2.5kgs pap gelatinized one and used high temp alpha on first; where as other used just cold water; no temperature control on either; kept it simple added no nutrient to either. Both bubbling away; keen to measure with reflux distill if there is any differences in amount produced.
Hi Stuart,
The grain in my test did add to the volume, with rough calculation around 80% conversion.
The added flavor was also surprising.Still cant believe it works so good.
Cheers
@@BEAVERDIY got 775ml from the cooked and 925ml from uncooked; both 91% ABV. Got a bit cold in Petoria; the uncooked seperated out nicely where the cooked did settle but was harder to strain before distiling. Keen to try the yeast in a proper ferminent now I have seen how well it works with no help.
Hey Beaver. Another great video. I’ll certainly give it a whirl. Will be interesting to see if there is a difference in complexity after a spell on some wood. What is your favorite Gin recipe? Cheers!
This yellow label yeast is amazing stuff. I've been using it as part of my normal protocols now for over a year. No more mashing! And you get excellent conversion.
You can also do a sugarhead on top of the "spent grain" from the first ferment. Helps keep your paws off the all grain while it ages.
Super love it, doing another ferment with it as I am typing this with double the grains, will do a backslop test with it.
I recently added Rooibos tea to a neutral spirit. It was good, and after f/aging it; it is pretty darn good
Love the yellow label. It’s expensive but works well.
Mooi man Dankie,
Want to make a mielies wash again . Let’s try this
You will be super impressed
Can’t wait for the outcome of your gin experiment, Beaver. I’m a gin lover - always looking to do better!
Great video, was wondering if you use the yellow label with bananas to make a banana brandy.
I would be interested in seeing how yellow label works with backset / low PH. Since Yellow label works because it has a bacteria included that converts the starches, I wonder if it would fail to convert grains in a sour mash. An all grain sour mash with no pre gelatinization of grains would be a game changer. If you could just add backset, corn and yellow label, this would make everything so much easier.
You are a genius this did not even cross my mind, can you please suggest some ratios so I can give it a test.
Thank you
Deffs a good yeast if I wanna b lazy!
Hello Beaver. Cool video. I like mealie pap n juicy vleis
Hi Grego,
Nothing better than some PAP and SOUS, with a CHOPPIE
@@BEAVERDIY reg so maatjie
Great video Beaver! Keep up the wonderful work. I know you said you lost about 1/3 of the Dady yeast wash to the grain, but did you gain volume from the yellow label yeast, meaning did you obtain about 1/3 more hearts or even more? I ask as did the yellow label convert the starches into sugar for higher amount of alcohol? Just wondering.
Hi Jerald,
Yes absolutely with the angel the hearts cut was much larger and cleaner before hitting tails, the heads were also a lot cleaner and less jag.
Sorry for not putting it into the video.
The Yellow label yeast is amazing stuff, i think next time you must test it Apple to Apple and use Alpha Amylase on the Sweet DADY Yeast. To get a true comparison.
That sounds like a plan, will have to give it a try.
Very interesting experiment! I am thinking about making a citrus brandy, and using that as a gin base. My first attempt will be with Teddy's Fast Fermenting Vodka, produced in a pot still. Hopefully I get good results.
Hi Ian,
TFFV, works like a charm, super easy and give a really good flavor,
something else i can scratch off my list to try...lol
Glad to help with the list...lol
Thanks, I like the simpler grain method this offers.👍
Thank Frank
Thanks Beaver. Do a all grain bourbon wash without mashing!
Hi Br Ban.
Will do one soon...
Hi everyone.
I'm using a lot angel yellow label yeast.
Is couple tips for better results.
Grains needs to be soaked with boiling water. Special corn. It would give you better taste and flavour.
Graind all most to flour.
9 grams of yeast per one kg of grains.
And fermentation in warm place.
Hi Aurimas.
Thank you very much for the info sure everyone, including me will benefit from the info.
Thank you
@@BEAVERDIY you are welcome.
On the forums i found is lots of haters for this yeast.
But is only because they don't have inogh information how to use this yeast.
Obviously if you gonna used malted grains then better to use whisky specialised tape or other yeast.
But for not malted grains for me is perfect stuff 😁
Maybe make us some Irish whiskey
I'm still very much a novice with a small home made pot still. I have made two again whiskey's that came out not to bad. If I want to make a corn whiskey but do not have enzymes to break up the starch and I don't want a sugarhead will this yeast do the trick?
Hi, you mention that the daddy yeast fermented to 10% abv, curious to know how much extra abv you got with the angel yellow label, as it would have created more sugar from the grain, was there a higher yeild from the angel yeast ?
Have you or anyone you have heard of tried yeast washing and enzyme recovery from the grain trub?
Perhaps there is enough left in it to use again somehow other than a sugar head.
Have you tried a FFV as a gin base?? Would love to see the differences in taste between a FFV and something like your corn/sugar wash.
French, once again love the comment section so many awesome ideas, thank you so much
Definitely consider it! ...since the FFV does ferment out pretty quick. Would love your expert taste buds in a comparison between your yellow label wash and an FFV
I know yellow label isn't the easiest to come by...
I would love to see a cornmeal/dehydrated molasses combination fermentation using Angel yellow label yeast!
🤞😁👍
Sounds great! Will ask my local if they have Dehydrated molasses in stock
I am stoked! I will be watching closely for this! I'm a big fan. So glad that you are doing what you are doing. Thank you Beaver!
✌😁
I saw that Amazon offers a 10lb bag which, if my research is correct, is the equivalent of 20lbs of conventional molasses. I don't know if this helps, but I thought I would let you know.
✌😁🍸
Where do you get yeast in SA? Does it make difference what you use as first EVER mash in?
Is there any point using this to ferment a brandy or a sugar compound brandy?
Is it wasted a bit because the sugars in raisins (for eg) have minimal starch and you would be better off with a brandy/wine/mead yeast?
Or might it drag through some extra flavour by fermenting some residual starch (perhaps if some of the fruits wasn’t 100% ripe)
It would be useful to do the DADY with the corn converted with enzymes. You geletanized it anyway, Yellow was going to convert it so it would have been better from an 'apples to apples' standpoint. Not to say this was not interesting, it was! But I am left wondering!
Now just do an all grain no mash wash using yellow label
Hi Agnar,
It is like you read my mind, Thanks
@@BEAVERDIY And then you have really have to make a no mash all grain beer since you are at it :D
I’ve had a pack laying around for a while just not sure what I want to do with it
Have to say I was really impressed with the result, will be playing around with it some more to see if I can get to the limits of what it can do.
Cheers Andy.
Angel yellow yeast has amylase in it, without using malted barley or adding amylase and mashing it with corn, you aren't going to convert starches.
Hi Beaver, Angel yeast is great, but I think it unfair to compare with DADY yeast, or any other yeast for that matter on a direct one to one basis. One should first do a conversion and then compare efficacies of the DADY yeast vs Angel yellow label managing the conversion itself. In other words take the same quantities and convert one batch, pitch yeast as per normal and take the second unconverted batch and pitch Angel. Only then can one compare it to other yeasts
Hi Gregory.
That is true, the reason for the shoot out is the have a baseline, enzymes v no enzymes, the next video will be yeast against yeast, a converted batch vs Yellow, now that I know what the enzymes bring to the table next is the yeast portion.
Cheers
@@BEAVERDIY looking forward to the shoot out
That used is terrible I had bad luck with it I won’t use it
Hi! Thank you! :) I can tell about my last recipe which is something between all others sugar washes flavored with grains... :) In the last year I grow up super sweet corn in my garden. One part I eat raw, but second part I harvest - slice all grains off and I harvest about 3kg of product. Next I took 0.6kg of eco wheat from our relatives which are farmers. Next step is this: take 30Liters PP bucket and put everything inside (grains) and boil water in other vessel to 100 degree Celsius (I use 10Liters kettle) for that reason. You must calculate how much water you need before adding sugar. I use "Sugar to alcohol calculator". Next step is - add this 100 degree Celsius water over the grains and cover with lid completely and put something on the bucket like Jesse do :). Boil next water till you have enough and isolate again. When temperature drops - add your enzymes and add sugar and add something like quince a little bit for extra smell and for pH drop down just a little bit. Wait "yeast temperature"... :) Than add yeast. That's it. Why I do not crush grains? Because it is not needed! Flavor from super sweet raw corn with wheat is SUPER AMAZING! It smells like apples! Filtering is SUPER EASY too! I use filter on the hose and I get super clear liquid ready for distilling. Something like that! Cheers! 🥂 If some questions - ask! ☕
This sounds amazing big ups for growing your own grain that must be super satisfying, will have to look into getting some nice corn species to grow, we have tons of white and yellow but none of the cool variants you guys have.
What enzymes do you use I have had 3 failed batches with enzymes think I am using it wrong or just not controlling temp like I should, will you suggest high temp or low temp.
Thanks
@@BEAVERDIY Did you receive my answer? About my corn and etc.? I see, there is no my comment... If not, than I send you an email about, because CZcams sometimes is not allowing some "words" and it will not be published.
@@Ansis99 No I did not get the reply thank you
@@BEAVERDIY OK. I will send you e mail.
@@BEAVERDIY I send mail to you!