Using Angel Yellow Label YEAST in a Sugar Shine. 

Nice video, broer! I've got to try some of this stuff!

Great topic and experiment. Yeast doesn't get enough love

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.

Nice video bro. It is pretty good stuff! I just like having a SG and Mashing is fun, but I definitely see the appeal

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!

Can’t wait for the outcome of your gin experiment, Beaver. I’m a gin lover - always looking to do better!

Mooi man Dankie, Want to make a mielies wash again . Let’s try this

Love the yellow label. It’s expensive but works well.

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..

Great video, was wondering if you use the yellow label with bananas to make a banana brandy.

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.

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.

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.

I recently added Rooibos tea to a neutral spirit. It was good, and after f/aging it; it is pretty darn good

Thanks, I like the simpler grain method this offers.👍

Hello Beaver. Cool video. I like mealie pap n juicy vleis

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.

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.

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.

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.

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 ?

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.

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.

Thanks Beaver. Do a all grain bourbon wash without mashing!

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?

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)

Where do you get yeast in SA? Does it make difference what you use as first EVER mash in?

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.

something else i can scratch off my list to try...lol

Deffs a good yeast if I wanna b lazy!

I would love to see a cornmeal/dehydrated molasses combination fermentation using Angel yellow label yeast! 🤞😁👍

Maybe make us some Irish whiskey

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!

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.

I’ve had a pack laying around for a while just not sure what I want to do with it

Now just do an all grain no mash wash using yellow label

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

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! ☕