Angel leaven yeast for alcohol distiller with rice grain corn/ragi

Angel leaven yeast for alcohol distiller with rice grain corn Name of Product Parameters: Origin of Angel Brewing Koji: Hubei Yichang Ingredients: yeast, rhizopus, food additives (a amylic acid, a) Glucose starch quotient and phytase Scope of application: Suitable for liquor, rice wine, vinegar and other fields: 0.2-0.6% of starter consumption in raw materials Brewing Koji Usage: Activate starter with 510 times 35C warm water and stir evenly Storage Conditions: Store in a cool and dry place and use up as soon as possible after opening bags. Recommendation method of Xiangba collocation liquor Koji Combine Xiangba with Angel Brewing Koji, add 5% Angel Brewing Koji and 2% Xiangba Brewing Koji, then add or activate directly (about 35 degrees warm water activation). After 10-30 minutes, add 100 kg of grain as an example: Brewing koji 200g~300g+Angel Xiangba 100g~200g 2. Brewery koji 200g-3009+Angel Xiangba 100g8-200g+Angel high temperature resistant wolf wine yeast 50g (for high temperature in summer) Cooling and mixing of grain and adding liquor-making koji-Xiangba-mixing and fermentation Application of Langjiuqu Recommended dosage Clinker: 100 kg of grain plus 462; Raw material: 100 kg of grain plus 6-8 2; Overall consumption principle: more winter, less summer Usage method: The appropriate amount of starter was dissolved in warm water of 5-10 times of 30-35 degrees C, stirred evenly, activated for 10-20 minutes, and then evenly mixed into grain for normal fermentation. It can also be used directly or mixed with other koji evenly, and then mixed with grain grains. Used for: Suit for starch grain cooked clinker, uncooked raw material of liquor fermentation process, particularly suitable for rice, corn, so