Still Smarter

Hi, just completed another sugar wash to build up my stock and had a bit of "brain fade" at the end! After fermentation I cleared it and when that settled have just transferred to another container a really clear wash ready to go into my Air Still Pro. Only then did I remember that I'd not degassed it, so out with the wine whip and electric drill and lo and behold almost no gas! I'll keep at it for a little while but this seems to be a more efficient process than degassing before clearing.
Or am I missing something?
Thanks

Nope. I never degas. It's fine.

Not only do I not degas, I don’t clear either.
I just put my wash on and leave it for 10 to 14 days, then run it through the airstill as is. Works perfectly every time.

I used to degas, use the carbon sludge and the various turbo clear products, but I find there is no need to complicate things, or waste money on optional extras - no up selling to be had here.

Sometimes I use a TPW (tomato paste wash) other times a turbo yeast. For me, the key is to not rush anything.

As soon as you are a run in front, there is no need for the stress.

All the above so true. A stock of spirit and no rush, means you don't have to degas, any gaseous elements just rise out anyway. Just time.

I do add clearing agents on occasions but not necessarily. Depends if I put greens and grains in the wash, if I did, clearing agents not always necessary.

Everything settles due to and in time.

Get some stock, it will save you money, you will not have to degas or clear.

You are getting there, all easier, cheaper with patience......

I was going to add ''Grasshopper' but haven't managed to walk across the ricepaoer myself yet without burping....

We have a lot of expertise and experience amongst our members.

Some of us go to great lengths to produce the perfect hooch - taking cuts, measuring everything down to the gram whist meticulously documenting every step.

It doesn’t need to be like this, not if you don’t want it to be.

Today, I stuck a wash on as I had 20 minutes spare. 6kg ordinary granulated sugar, water up to the 25 litre mark - the only real measure was checking the starting temperature was roughly 30 degrees. Good stir, and it’s bubbling away like a train.


I will leave it be for 2 weeks then siphon off into 5 demijohns ready for the air still.

When I finish, this will mostly end up as coco rum at 20%abv, with 2 bottles of Irish whiskey for my Mum - she will tell me that it’s the best she has drunk in a long time.

Everyone will be happy, no drama, nothing complex. Sure, it won’t compare to the meticulously prepared grog that some will make, but if you want to make a decent drink, it doesn’t need to be complex.

So true.

Don't sweat the small stuff.

If it isn't fun don't do it.