Home Distiller

Hi folks, i have no problems getting a good fermentation, its just stopping it to get it to clear! The hydrometer says all is cool with no sugar left but the bubbles go on and on and on. . .
The weather here in the U.K. is a bit odd, the warmest I can remember for a long while so sitting the fermenting bin outside for a chill is out. Distilling anyway works but the product is very yeasty in flavour, ice cubes and orange and mango concentrate make a good drink but I love a sipping whiskey, not pop. I am using the All Bran thing which is a wonderful recipie (thanks Rad) but need a method of stunning the ferment to get the sod to clear.
Various ways are available. 1 tsp of metabisulphite per imp gallon would do it or potassium sorbate could stabilize things
Does anybody here have any alternatives?

Have you tried a simple racking into another container? Some folks degas their bubbly by whipping up the wash with a mortar blender on the end of a drill. I just rack, once or twice. Usually just once does the trick for moi.

If your OG is at 1.000 or below then what you have is just residual gasses escaping. Do like blind drunk says, rack to another container, or pour back and forth a couple of times, or use a gas whip. Sometimes raising the temp a little (think what happens to soda pop when it warms) and then cooling will help it clear. Another option is changing your yeast. Some yeasts flocculate better than other and thus clear faster.

Big R

I will buy two more 6 imp gal fermenting bins and a ph kit as soon as I hit Lincoln in the morning, I have to improve the endgame one way or another!
Being an ex Squaddie I am an enthusiastic drinker and like a swift brewing process. This is the most wonderful hobby ever, well, apart from thrashing a mk1 Norton Commando 750 around country lanes that is!

Thanks fellas, the gas whip and racking makes sense, I have changed yeastes from a wine yeast to Allinsons bread yeast, seems pretty robust too!

Uncle Lozza wrote:...apart from thrashing a mk1 Norton Commando 750 around country lanes that is!

True dat.

Your fermentation has probably stopped, so you may just have CO2 still trapped in solution which is slowly degassing and preventing it from clearing.