I too suffer from the same yeastie smelling distillate,
I can remove it 100% ( or at least it doesn't smell) with carbon filtering
I cut the alcohol down to 40% and then carbon treat it for a week or two,
filtering it is easy, you can use coffee filter paper or lately I have been
using cotton wool
balls , this works fantastic, just make sure that you use pure cotton as
when you run your 40% alc
throught the filter you don't want the alc picking up bad stuff.
this will test your metric.
out of a 25 litre fermenter with 8 kilograms of sugar in it, using turbo
extra yeast( a fine NZ product)
I get roughly 8 to 9 litres of 40% alcohol(after I cut it down)
usually about 3 and a bit litres at 95% before I cut it
also, what percentage are you getting from your still, not that this should
matter too much
not sure what you mean by one and a half bottles
ie whats that in litres or equiv.
enc is a program that helps convert metric to not metric!!
its good and helps me understand the american folk,
hopefully it helps you understand expat kiwi's
it is also found at
under theory and research
hope that this is of some help
----- Original Message -----
From: Mike Evans <mre124@...>
The only problem I have is
> distinct smell of yeast. The mash I used was a sugar/water mixture,
> and I distilled to up to the temperature of around 82 and then quit.
> What would be the easy way to carbon polish my distillate? I tried
> running it through a Brita Water filter twice and it helped but has
> not totally cleared up the smell?
> My other question would be, could I put in too much sugar or yeast
> making the mash? I don't think I used too much yeast, I have heard
> before that you don't really need alot of yeast because it multiples.
> Is this true? Out of 10 gal. I only got out 1 and half bottles, Could
> I have put in too much sugar?
> Thanks, all suggestions are appreciated