Experiments with Angel yeast yellow label

[B-Man]

yes definitely need alot of head room!

[garouda]

Angel Gold.jpg

Angel Gold Ingredients.jpg

I done 5kg of cracked corn and topped up to 20L
Sat at 70°c for a few hours before I brang the temp down and pitched some yellow angel yeast. Took off for 2 days and now doing nothing... do I need to add nutrients or anything? Surely it's not already done. I have aerated the wash once a day like the packet said.

I'm waiting for some YLAY too, and thank you for your contribution.
It is a little late to answer your question and share my experience with all grain mashing, but in fact, fermentation is extremely fast, 48-72 hours in my case and it's my third lot. Initially, I made TFFV or rum from molasses where the process needs more time, but mashing cereals is an interesting experience.
By the way, in the book MAKING PURE CORN WHISKEY by Ian Smiley (available in the forum library) it says on page 65 : "never leave it more than 96 hours". He doesn’t explain why, though. Nutrients are not necessary with grains.
I recommend using a hydrometer to measure the SG. When it's ≤ 1, fermentation is over. I am about to make a second lot of ‘Local Whiskey’ with corn, waxy rice and natural cane sugar. This is my second attempt with sticky rice. I use Gold Angel yeast which also contains enzymes like in YLAY.
I named it Local Whiskey because corn was sourced by my wife in the village, rice comes from our paddies and there are many sugar refineries in the region.

[garouda]

"By the way, in the book MAKING PURE CORN WHISKEY by Ian Smiley (available in the forum library) it says on page 65 : "never leave it more than 96 hours". He doesn’t explain why, though. Nutrients are not necessary with grains."

I could not edit my post any more, in the meantime I found the explanation on page 62 of the same book...

During the primary fermentation, the yeast is consuming readily available fermentable sugars.
When the fermentable sugars have been exhausted, the yeast metabolism changes and begins
breaking down unfermentable sugars and other organic compounds and consumes them.
This involves the secretion of very different enzymes such as permease that enable the
consumption of unfermentable sugars (dextrins and polysaccharides). This altered chemistry
results in the formation of a family of esters, which have come to be called the “dreaded
esters” by the author. The dreaded esters have very nearly the same boiling point as the
alcohol/water azeotrope (i.e. 78.15oC (172.67oF)), and are almost impossible to separate out
by distillation. Therefore, they pervade into the finished whiskey and ruin its flavour

Same book, page 61 :
"In the case of fermenting grain mash or crushed grapes, adding yeast nutrients is definitely
not required. Grain mashes and grape juice are bristling with nutrients, and ferment very fast
and completely"