Re: Cloudy mash even after clearing agent added - UPDATE
- I'd throw it in the still mate and let 'er rip. You should see the
raw-sugar-induced muck that I distill -- and it comes out as pure and
lovely as you could ever want. I only use a teaspoon or two of beer finings
and let it sit for a day. It remains extremely cloudy even so.
As long as you're not dumping huge volumes of lee sediment into the still,
it should be fine.
>Here is an update on my mash.
>I siphoned it out of the fermentation bucket after I added the
>clearing agent and waited for a day. Then I covered it and set it
>outside where it has been for a day. When I got back from work today
>I noticed that there was a two inch layer of perfectly clear liquid on
>the top of the cloudy liquid. Also I noticed that there was some more
>yeast settling to the bottom. I wonder how long before the whole
>thing is clear?
>I used dextrose because I have found in the past if you try to do
>things as cheap as possible it is usually a lot harder in the end. It
>might not be the case here but why chance a second class run.
>--- In Distillers@yahoogroups.com, "Murphy-Marsh, Leigh"
> > Dextrose is the best (apparently) for yeast but it's very expensive
>compared to plain sugar for the value (if any) gained.
> > My turbos don't clear entirely either.
> > -----Original Message-----
> > From: nerdfest2002 [mailto:kingnerd@e...]
> > Sent: Wednesday, 1 October 2003 23:20
> > To: Distillers@yahoogroups.com
> > Subject: [Distillers] Cloudy mash even after clearing agent added
> > This is my first fermentating ever and I have a question.
> > I added Still Spirits Turbo Clear yesterday morning to my mash to
> > clear it up. This morning all of the yeast had dropped but the
> > remaining liquid is not clear and has a light green tint. It smells
> > good though.
> > I used Still Spirits Turbo Extra yeast and dextrose. The SG looked
> > good through the whole process. Started around 1.120 and finished
> > around .980.
> > I siphoned the cloudy liquid off into another container without the
> > lees and stuck it outside in the cold (~60degrees). Could this have
> > been caused by using plain city tap water? Dose the resulting
> > need to be clear? Is it still safe to distill.
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