1. Solid fermentation:

After whole grain soaking—primary steaming—re-steaming—taking out of steamer—cooling to 24-28℃, dissolve 0.3-0.6kg of Angel leaven into 6kg of 32-35℃ warm water. Soak for 10 minutes and reduce the temperature to 28-30℃.  Then evenly douse on the grain mash, evenly mix and put into the tank, the tank temperature is 24-30℃. The fermentation temperature is controlled to be 28-36℃, and the fermentation cycle is 4-7 days.

Soak the cooked grain in water, and directly add 0.3-0.5kg of Angel leaven after the temperature reaches 30-32℃. Mix for 10 minutes and seal and ferment for 4-8 days.

Mix the material with 250-300kg of hot water, directly add 0.5-0.8kg of Angel leaven after the temperature is naturally cooled to about 32℃ (appropriately mix to prevent sedimentation during this period), evenly mix, and ferment for 8-15 days. Mix twice every day in the first three days, control the temperature to be 28-36℃, the optimal fermentation temperature to be about 32℃, in the short period, the highest fermentation temperature shall not be over 38℃, and the heat insulation measure shall be taken when the temperature is below 26℃.

1. The fermentation that adopts the raw material of rice can adopt granular grain or broken rice to directly ferment, however, the fermentation cycle shall be appropriately prolonged.

2. The fermentation cycle is related to raw material type, raw material reduction degree, distiller’s yeast dosage and fermentation temperature. The fermentation cycle of general raw materials shall be short when the reduction degree is small, and the distiller’s yeast consumption is high; contrarily, the fermentation cycle shall be long.

Store in a cool, dry, ventilated place below 20℃, with a shelf life of 24 months.