Clearing a wash

[Seagull]

So far, I have only ever done turbo yeast washes (still have a few sachets to use up before I move on) and so I have always used the TurboKlar finings to clear the wash.

Do others use this in kale washes etc? Or do you take the time to let it clear naturally in a colder environment?

[Mash]

Neither - the are clear enough.

[Benoit]

I've used the finings from wilko a few times, tried both beer & wine finings & wasn't really impressed with either to be honest. Most things will settle on their own given enough time & autumn / winter time I just stick the bucket outside over night which does a good job of cold crashing. I did notice the other day that a good slap on the side of the bucket can work wonders with the bigger bits, I had a bucket of cherry bounce that I thought had finished so I gave it a slap & most of the stuff floating on top immediately started to sink. A quick check with the hydrometer confirmed it then I racked it off today, tastes like dry fruit wine at the moment (funny that eh?!)

[Seagull]

Cheers guys. I like those answers! Looks like the cost of future washes is going to be very low!

[Easydrinker]

Loving Benoits banging the bucket, the Gumby school of fermenting!
Do you shout and swear at it as I do?

I very seldom wait for anything to clear totally these days, and certainly never add anything to try and hasten the process.

Robert.

[RumJohn]

Over the years I have read several posts on "Clearing a Wash" and I have often asked myself just what does somebody consider "clear". This writing, therefor, is an attempt to dispel some of the myths surrounding this topic that seems to create work, expense and a waste of time for many.

What is clear?: If you are looking for clear like water, you will not find it. The color of the wash will depend on the contents. A white sugar wash will probably have a slight yellow color to it.

A brown sugar wash will have a brown color to it. It will be murky looking until the wash has finished fermenting and the dead yeast settles. At that point it will be clearer looking but you will not be able to see through it. It will be clear, but not like water.

Clearing Agents: I have never used one so cant really comment. I don't see where or why they are necessary. When the yeast dies it drops to the bottom after a couple of days. Then you are ready for a strip run to remove color, left over sugars and any solids.

If the point of a clearing agent is just to speed up a naturally occurring process, I can perhaps accept its use. BUT, why add another chemical to your wash?

Question what you consider clear. You might remove a big obstacle from the process of distilling.

Hope that makes a little sense.

[Mash]

Brilliant answer RJ. Clear 'enough' is my aim.

For beer and wine that is see through, so I can put it in a glass to serve.

For a wash it is as you say. Slightly cloudy. I sometimes get a little sediment in the still.

Finings and clearing agents always remove flavour as well. So for whiskey and rum they can detrimental.

I do not use commercial finings on anything. I do not filter. I only very occasionally use egg white on red wine.

[Icefever]

I don't worry about how clear....if it feels right, and looks right..I run it.