Is wash clear enough

[Corps012588]

Is this clear enough to run through the smartstill?!
I'm just afraid of it spoiling as it's taken since the 9th of jan to get to this point

[Icefever]

Have you had the wash in a cold place Corps??? I think I know what the other guys will say, it's needs more time to clear, but I know what it's like waiting for a wash to finish.

I did run a wash a while back that was very much like this, and I got away with it, it was drinkable...

[Corps012588]

The coldest place I have is currently 16c
It's been at that since Friday and then put the finings in too.
It was a really slooooooow lentil wash

[chill]

A slow wash usually means a lack of nutrients, the ph is too low, or it is too cold. We can rule out lack of nutrients. Have you checked the ph? If you added finings to a wash stalled due to high acidity, it won't clear. The yeast is slowly making more gas which will keep things in suspension.

[Capt-Cudellez]

I think he is just trying to clear it Chill - its done fermenting (unless I've read it wrong)

I run much clouder washes than that (but don't have a smart still)

[Almanac]

I agree with Chuck I think it's most probably stalled because of low pH (too acidic) The last gravity reading you posted would tend to support that theory.

You could try adding some Sodium Bicarb but without a pH reading you'll be poking around in the dark. Try two teaspoons to start and give it a gentle stir and see if the ferment restarts.

AM

[Easydrinker]

I stripped a very slow to clear (ie.it didn't really),wash through my big air-still last week,came out fine,but the waste in the boiler was darker than normal.
I think I would have received similar results from my Smart Still.
For what it is worth,in my opinion,don't sweat it.
Strip it,spirit run it,treat it with love,enjoy the profit of your labour.
For sure,some part of your product will be rewarding.
I really do HTH.
Robert.

[Voddy]

For all my sins, I ran a 25litre Alcotec48 with 6kg of sugar and left it on the landing for a month (stable temps around 16-18C). Did a hydrometer to confirm all sugar gone, but it took a long time to start clearing. Impatience ruled the day and I put the lot in my T500 except for the very bottom dregs. After heads, I got an acceptable product.

This lot that I've got finishing, is in a colder place, at around 12C and it's clearing much better/quicker.

[Icefever]

It's the same with beer V, leave it somewhere cold and they drop clear in no time. The yeast just don't like the cold, much like me..