 Rank: Junior Member Groups: Registered
Joined: 1/23/2012(UTC)
Posts: 27
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I know i'm going to get yelled at for being impatient, but if I was in a hurry once my mash has used up all it's sugar, would filtering it through lets say a coffee filter, get out the dead yeast cells I do not want going into my distiller? I know it would be painstakingly slow, but I have a funnel with a hose attached to it so I was going to filter it directly into my still, if this will work??
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Rank: Junior Member Groups: Registered
Joined: 8/13/2011(UTC)
Posts: 54
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"I think that would be a long and messy process.
Siphoning it into another container, like a carboy or large pot w/lid, and putting it in a cooler place helps it settle more quickly.
They also sell stuff that that makes it settle quickly.
It is worth noting that perfection is not necessary. Your wash doesn't have to be completely clear to still it."
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 Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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"If you really feel like you can't wait a few days for it to settle you can go to the paint store and get a couple of their largest paint filters. Prefferably the paper cone type. Then siphon it off through the filter.
Good luck."
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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You can also use a clean t-shirt or cheese cloth to cover the the opening of a bucket and strain it through that. Tuck tape works well to hold the cloth in place. just wrap the tape around the bucket on the shirt and when it starts to pull in from weight the tape belt will keep it from falling in.
Make it tight, it will sag and stretch. It will run through very quickly at first then slow down till you are adding a bit at a time. Left over night you end up with a cheese curd like mash in the shirt and your wash in the bucket.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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How can you have tried something today which takes a day to do and already decided it doesnt work very well?
This method is tried and true. Again if you have secured the shirt with tape below the lip of the bucket you can pour a substantial amount in at first. The shirt will stretch, fill it until you are at the brim. Then cover it and come back and check it in an hour or more. Add a little more. Over the course of an evening a 5 gallon wash should be transfered and done filtering by the next morning. Throw the corn back in your fermentor with some fresh yeast, water and 1/2-2/3 the original amount of sugar and let it rock again.
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Rank: Junior Member Groups: Registered
Joined: 12/10/2010(UTC)
Posts: 70
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The 5 gallon nylon paint strainer that strech over the bucket work well also, I'll stretch one over an empty bucket, then transfer from your fermenter to the empty bucket. Lift the strainer out and pour everything in your cooker. Turn the strainer wrong side out and spray water through it to clean it out good, air dry it and your ready for next time.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360   Location: Louisiana
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" Originally Posted by: Eubanks6  I know i'm going to get yelled at for being impatient, but if I was in a hurry once my mash has used up all it's sugar, would filtering it through lets say a coffee filter, get out the dead yeast cells I do not want going into my distiller? I know it would be painstakingly slow, but I have a funnel with a hose attached to it so I was going to filter it directly into my still, if this will work?? Is it a Mash or a Wash?" |
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Rank: Junior Member Groups: Registered
Joined: 12/10/2010(UTC)
Posts: 70
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If your fermenting sugar to get natural alcohol, it would be just a sugar wash. A mash will be your grains and stuff. If your fermenting something for taste, don't filter it, it will take it away. Anything you filter through ativated carbon is pretty much going to come out clean natural alcohol, filter through paper filters doesn't effect taste. Paper filters just catch fine particals that might be present.
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Rank: Advanced Member Groups: Registered
Joined: 6/4/2010(UTC) Posts: 360 Location: Louisiana
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Originally Posted by: Sparky If your fermenting sugar to get natural alcohol, it would be just a sugar wash. A mash will be your grains and stuff. If your fermenting something for taste, don't filter it, it will take it away. Anything you filter through ativated carbon is pretty much going to come out clean natural alcohol, filter through paper filters doesn't effect taste. Paper filters just catch fine particals that might be present. Yes I know the difference between a wash and a mash. I was asking Ebanks6 to make sure they knew the difference. besides the fact that a yeast bed alone will clog a coffee filter i was just curious why he would attempt to strain grain as well as the yeast bed through a coffee filter. Oh and on a side note its neutral alcohol, meaning flavorless other than the taste of the ethanol. Eubanks6 is asking about filtering his ferment not his distilled ethanol. |
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