RE: [new_distillers] Purifying the mash
>From: "John Fleming" <fledo99@...>John - I have heard of finings being used sucessfully, along with also
>It seems that one most desirable thing to aim for is the virtual
>elimination of yeast when distilling. Is there any reason why we
>should not use bentonite (beloved of wine makers) to precipitate out
>the yeast before distillation?
putting the frementor&wash into the freezer to help knock down the yeast.
On a similar note, I have had very good separation of my yeast into a thick
pad at the bottom of the fermentor, since changing the way I keep the wash
warm. I wrap a heating pad from a water-bed around the fermentor (and tape
the thermostat to the side of it). This causes a gentle stirring of the
wash by slow convection currents, and keeps the yeast in suspension. When I
turn the heat off, the whole suspended load of yeast drops out in one go -
and forms a very compact & dense pad within a day - very easy to take the
clear wash off the top of it.