ok still is set up

[m1ke50]

ok still is set up...i turn on the heat...when the temp reaches 177 do i turn the heat down? to maintain 177 or just keep distilling till the temp increases. i am not sure when to stop...when the tail arrives

[Dnderhead]

what kind of still???
not that it maters much if you dont turn the heat down it will flood.

[m1ke50]

it is a 3 gallon reflex still... how is the best way to transfer the water/ sugar/yeast wash to the pot?

[Dnderhead]

let the wash/mash clear (settel) then siphon or pore off the clear part.

[m1ke50]

will the wash have a layer on top? do i filter the wash? cheese cloth? after adding the clearing agaent, and mixing, will everything settle?
thanks for any info..very new to this..
mike

[Dnderhead]

after yeast is "eaten" all the sugar with time every thing will "fall" to the bottom. stiring to relese co2 ,and cold will help.

[m1ke50]

thanks for the information...looking fprward to finding more questions to ask...

[Tater]

try reading parent site and this one and gain a little incite to what ya ask.

[noobsauce]

Such simple questions implies you didnt read anything....Best bet is spend your next week reading the parent site and then come ask the questions you will form from that.

[m1ke50]

another question....the disstilate came out very clean and clear...i ran it thriugh a charcoal filtration unit and cut it with water.....it is a little cloudy now ..any suggestions as what to do or why it clouded up on me? should filter it again? thanks

[Tater]

What proof was it when ya cut with water?

[m1ke50]

184 proof before i cut it..