I've been brewing for 16 years, time to try something new. I just transferred my first sugar wash from the primary fermenter to a couple of glass carboys. I followed the instructions on the Black Label Turbo yeast I ordered from Brewhaus, 13 pounds of sugar into 6.5 gallons of water and pitched the yeast. The wash fermented like crazy for a few days. My question is.... the transferred product is sort of milky white, the look of it reminds me of really weak lemonade. Is this normal? I also tasted it expecting some sweetness given the sugar content but it wasn't sweet, almost sour with no taste of the yeast. Not at all what I expected.

I don't use turbos, but a week in a bottle settles it enough for the stripping run. I use corn flakes too, so I usually have a lot of trash to settle out. You can use wine clarifiers to aid the process, but I didn't see much difference, although I have heard that it helps with turbos.

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If its cold where you are, you can speed things up. Set it outside till thuroughly chilled and bring it back in.
In the winter, when its freezing, I would rack it back into a fermenter, set it outside. Every so often i take a slotted spoon or 2 and lift out the chunks of ice forming on the top and toss. The water will freeze, the alchohol won't. Then bring it in and let settle. You will have a freeze stripped run, ready for the final run."