 Rank: Junior Member Groups: Registered
Joined: 7/15/2012(UTC)
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"Howdy folks,
Another Nooby here, first run for me. My first post/question if I may;
I started fermantation last Tues the 10th. (13.25 sugar & turbo yeast) By Saturday the 14th it seemed to be complete according to the hydro. I wanted to start to distill, however the mash was still very cloudy. (All the books I have read say it must be crystal clear) I added sparkleloid Saturday morning & by Sunday 24 hours later the mash was STILL cloudy. What gives? Am I just being impatient? And heres the big question --- will the mash stay good in a 72 degree environment until next Saturday the 21st? This is the next chance I will have to process --- and it will have been in the 25 liter bucket 12 days by then. Please advise Brothers! Thanks so much!"
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Rank: Guest
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Hey Lewis..welcome to the funny farm..lol. It dont bother me a bit to run cloudy stuff but I aint as picky as some. As thin as that wash bound to be with sugar water and nutes..cant envision the murkiness being much of an issue. If you put it back in lockdown and the yeast are still working a bit it should be just fine. I have went months on some washes and they came out just fine. Hope it goes well. Sure it will. If it aint fitting give it to the drunks down at the local watering hole. You would be surprised at what folks will trade for that stuff.
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Rank: Junior Member Groups: Registered
Joined: 7/15/2012(UTC)
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Thanks so much Bigwheel --- I feel much better knowing I did not just waste 6 gallons of my first batch of mash. Perhaps after 12 days have gone by it will be good & settled and clear. Good to know it will not be rotten by then. I can hardly wait to start Sir --- I do appreciate your advice.
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Yep normally it just gets better and better the longer it sets. Some exceptions of course.
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Rank: Junior Member Groups: Registered
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"Excellent Sir!
Perhaps when you have a moment Senior Bigwheel, you could briefly note said exceptions. At this initial starting point, I would gladly sponge up any additional information I can gather. You know --- the stuff you cant find in the ""Home distillation handbook"". Informitive, but kind of an odd read. You can tell the guy is not a ""local boy"". Thanks again!"
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 Rank: Newbie Groups: Registered
Joined: 4/22/2012(UTC)
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Hey Lewis some of that sparkloid needs to be cooked before adding it to the wash?
I don't use it anymore, get the two stage clearing agent it's a two stage liquid very easy to use and works every time with no need to heat it. I have found that the table sugar and cane sugar looks kind of yellow even though it has been cleared,just the way it is, unless you use corn sugar (dextrose) which will ferment much better but is about a dollar a pound
Reg sugar works just fine maybe rack it off and let it sit in cool place for a while, to clear by it self.
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Well it aint never happened to me personally..but I hear rumors..that sometimes if a person lets the the wash/mash sit too long on the dead yeast bed it can transmit off flavors to the liquid. It seems reasonable that the optimal point to run it is reached at some point then the quality and flavor should start going downhill. Where that is I aint sure exactly. Dont seem a Turbo yeast brew is going to produce much of a yeast bed to start with...so it should be less prone to cause problems than something busier like grain washes etc. Kindly keep us up to date on your adventures Sir.
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Rank: Junior Member Groups: Registered
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I have never had a suger wash that was clear. They all seem to have a yellow tent and merky. Rack it off and run it. Take your time with the heat and let it come up to temp slow. You should be good to go.
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"Thank you for the input Sir. Wished they would put Like buttons on here :) Originally Posted by: 24racefan  I have never had a suger wash that was clear. They all seem to have a yellow tent and merky. Rack it off and run it. Take your time with the heat and let it come up to temp slow. You should be good to go. "
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Rank: Junior Member Groups: Registered
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"Thanks a bunch guys --- you have all made this nooby feel very welcome. I really tried to do some homework before I started but figured things would arise that I needed some help with. I just checked the mash --- this will be the 7th day. It still has a light peachy or yellowish hue to it, & is still fairly murky starting down about a 1/3 of the way into the ferment vessel. Seems to me it is settling, albeit slowly. I even gave it a quick sip --- it is dry indeed! (and not bad actually) Come saturday on my next day off I will rack it & process slightly murky or not. From what I'm hearing from you folks 11 or 12 days is not too long for the mash to sit and slightly murky will be ok. Oh and by the way, I did boil & completly dissolve the Sparkeloid before I added it to the mix. I think it just needs a little more time. Thanks again for your time guys. I will keep you abreast of my progress. *snicker* I said ""abreast""........  "
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 Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: Lewis Thanks a bunch guys --- you have all made this nooby feel very welcome. I really tried to do some homework before I started but figured things would arise that I needed some help with. I just checked the mash --- this will be the 7th day. It still has a light peachy or yellowish hue to it, & is still fairly murky starting down about a 1/3 of the way into the ferment vessel. Seems to me it is settling, albeit slowly. I even gave it a quick sip --- it is dry indeed! (and not bad actually) Come saturday on my next day off I will rack it & process slightly murky or not. From what I'm hearing from you folks 11 or 12 days is not too long for the mash to sit and slightly murky will be ok. Oh and by the way, I did boil & completly dissolve the Sparkeloid before I added it to the mix. I think it just needs a little more time. Thanks again for your time guys. I will keep you abreast of my progress. *snicker* I said ""abreast""........ I just want to add someting too....I too have never had a wash or mash perfectly clear either --- settled yes but not clear. Its still settling now so on Saturday when you syphon it out of the fermenter make sure you leave as much of the yeast goop behind as you can, its not that crucial but just be carefull and it should be fine. Time is indeed your friend when a wash is working and getting done. 2 weeks is pretty typical so keep that in mind for the future. "
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: Bruno2888 Hey Lewis some of that sparkloid needs to be cooked before adding it to the wash?
I don't use it anymore, get the two stage clearing agent it's a two stage liquid very easy to use and works every time with no need to heat it. I have found that the table sugar and cane sugar looks kind of yellow even though it has been cleared,just the way it is, unless you use corn sugar (dextrose) which will ferment much better but is about a dollar a pound
Reg sugar works just fine maybe rack it off and let it sit in cool place for a while, to clear by it self. I use the same stuff--- http://www.brewhaus.com/Clearin...gent-2-Part-P851C91.aspx It will clear the liquid up in a few hours but i leave it for a couple of days and wow Yes sugar wash is a bit colored ."
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"Now if we really want to make this stuff last 12 days..somebody needs to quit taking off the lid and pharting with it Originally Posted by: Lewis Thanks a bunch guys --- you have all made this nooby feel very welcome. I really tried to do some homework before I started but figured things would arise that I needed some help with. I just checked the mash --- this will be the 7th day. It still has a light peachy or yellowish hue to it, & is still fairly murky starting down about a 1/3 of the way into the ferment vessel. Seems to me it is settling, albeit slowly. I even gave it a quick sip --- it is dry indeed! (and not bad actually) Come saturday on my next day off I will rack it & process slightly murky or not. From what I'm hearing from you folks 11 or 12 days is not too long for the mash to sit and slightly murky will be ok. Oh and by the way, I did boil & completly dissolve the Sparkeloid before I added it to the mix. I think it just needs a little more time. Thanks again for your time guys. I will keep you abreast of my progress. *snicker* I said ""abreast""........ "
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Rank: Junior Member Groups: Registered
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Pharting with it indeed! I actually considered that actually --- oh well, learning curve. I think I have had the lid off 3 times since inception. I know better now. One last thing before Saturdays big day --- I have heard a couple of you guys say "bring the heat up slow". I can certainly do that if thats the way to go. You do not want the mash to actually BOIL in the tank right? That just does not sound like a good idea to me. Also, does anyone use the large silver aluminum disk the came with my high capacity Brewhaus model? I assume that is for even heating and to keep your vessel from getting scorched. As always, thanks for the input and advive! 
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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I don't think it needs to be clear. Nor will you likely every make it clear. I tried the two part clearing agent. Seperated off the good then run it through a paper wine filter machine. Still not clear.
You wont be able to "boil" your mash. But heating too fast or running too fast will produce an off tasting product. I will heat for 20min on med, then crank it up to full til the pot temp is at 160 then dial it back to where i know im going to run at. That is about 3/4 heat for a stripping run and half heat for spirit run. You will learn where your setup works best with different mashes as you gain experience.
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That is one thing about us hotplate boys..dont never have to worry about bringing it up too fast. Full blast on a hot day takes 90 mins to make it start spitting hooch. I wear my little aluminum disc plumb out. Prob lose it if I ever get forced into using propane. Dont see much need for its use in that application..other than to make it melt if a person aint real careful. When the lid is removed from the fermenter after the yeast have went mostly dormant the risk is always present to lose the protective layer of C02 which blankets the top. In pursuit of preventing the dielemma I have adopted a firm no peeking rule. Dont looky till 110% sure its ready to run and somebody is ready to run it. Might be overkill but us injuneer types can be purty anal over that kinda impotent stuff. Happy Hoochin. :) Originally Posted by: Lewis Pharting with it indeed! I actually considered that actually --- oh well, learning curve. I think I have had the lid off 3 times since inception. I know better now. One last thing before Saturdays big day --- I have heard a couple of you guys say "bring the heat up slow". I can certainly do that if thats the way to go. You do not want the mash to actually BOIL in the tank right? That just does not sound like a good idea to me. Also, does anyone use the large silver aluminum disk the came with my high capacity Brewhaus model? I assume that is for even heating and to keep your vessel from getting scorched. As always, thanks for the input and advive!
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
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My last run was cloudy and it came out just fine. I'm like Big......I am not too pickie.........Raised in a small town in Oklahoma I have drank some pretty wierd shit......my stuff was TOP Shelf!!!!!!!!
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Wow Fats me and you have a similar time line.
I got a hold of some choice shine on several occasions. First one tasted just like Vitalis hair tonic..same color too. You remember that stuff? Some others resembled ultra cheap tequilla. Bet your stuff tastes real good to compare to that.
Hope your wide spot of Okiehoma is aint close to Gottibow (sic?). I get a lot of interesting reports on that place.
Altus always a good place to party. No use going before 11 cuz that when all the cute wild 3-11 nursies start showing up.
Even old fat boys like us could sometimes cut one of the herd..so to speak. Especially if they have a magic commodity called money..lol.
Now Altus was also edumacational. Thats where I learnt that if somebody axed you..Are you from Gottibow? It was time to start swinging..unless you was actually from there.
Then you prob wouldnt know what they was talking about. Lot of imbreeding or something going on there apparently. Who knows?
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Rank: Advanced Member Groups: Registered
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" Originally Posted by: bigwheel That is one thing about us hotplate boys..dont never have to worry about bringing it up too fast. Thats kind of like braggin its good to have a small weiner cause the old lady will never gag on it. BW always looking on the bright side..."
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Well I thought is was Ok..I mean Mrs. YeahYeah didnt seem to find any fault with it.
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