So I might seem a bit "off", but I will share my method and why's.
Call me crazy but we are not talking oxidizing beer ferments or wine that locks the oxygen in but clearing a ferment quicker.
Why does it take so long to clear a ferment?
Waiting to rack after a ferment of grain or fruit sucks sometimes...waiting a week or more can be a pain!
Why does it take so long???
CO2! DUH!
My method? Aggitate the hell out of the ferment after its dry and done!
Method? When you taste it going bitter and dry and you know she is close just aggitate the hell out of it. When you find the correct timing it will clear a HELLUVA LOT faster.
No waiting...no change in distillate flavor and a quicker run.
Yah right! You say...well....try it.
When the ferment is tasting dry, aggitate the poo-poo out of it if you know it's close.
The fruit/cap will fall quick that is still there and it will clear fast.
Call me an idiot, newb or whatever but the particulate only falls because the drop in carbonation not because the fermentation if its done.
Aggitating helps this process if you want to speed it up.
I've been looking here and on Google and Bing-nothing.
beer and wine do not apply. I've noticed my runs taste the same but clear for racking fast.
When I know the ferment is close I hit it hard, it's a near overnight thing not days or weeks to still.
This is a quick process which has little if any effect on final product.
Forgive me if I missed this lesson!
Fire away but try it before you flame please
