How clear does the wash gets?

[chill]

That should work fine. Whatever clears wine should clear a wash. Though I have had some all grain ones that resisted getting really clear.

[KerryW]

I have used a filter, similar to one used for beer and wine to filter a wash after adding clearing agents, but am wondering
Should I rack the wash to a new container and degas, then add clearing agents, and set in a cool place,
I am wondering if getting the wash off the lees will clear it up better,,

[alan]

I always rack the wash off the lees then degas before adding fining's. Alan

[Capt-Cudellez]

I have used a filter, similar to one used for beer and wine to filter a wash after adding clearing agents, but am wondering
Should I rack the wash to a new container and degas, then add clearing agents, and set in a cool place,
I am wondering if getting the wash off the lees will clear it up better,,

It will help it clear up, Personally I don't bother as I don't have the containers. I certainly don't get it as crystal clear as AM, but its clear enough for stripping without any issues.

[Frank]

+1 CC
personally, I just wait until its ('for sure') finished fermenting....ie I wait a good while...and then I try to 'be careful' about what goes into the boiler esp in terms of dregs (for certain washes/recipies, this might mean using a syphon hose via the top!).

It IS important to try and give your strip(s) a decent wash to start with;
but also important, in the overall scheme of things, is how you 'conduct' that strip run or the subsequent spirt run and maturation IMHO.

[Almanac]

A crystal clear wash will give optimum results from an Airstill but it can also be run even if it is a bit cloudy. With bigger stills the tolerance is a bit wider but you should get it as clear as possible to avoid any solids burning on the element.

AM

[chill]

Getting it off the lees would avoid the possibility of decaying yeasts producing off flavours. I've not noticed any problems with that myself. But I doubt it would make things clear faster. For that fermentation needs to have stopped completely, most of the CO2 needs to have escaped, and the dead yeast cells need to sink to the bottom. I usually have so many washes queued up that this happens naturally.

Chuck