Using Super Klear or other clarifying agents.

[Andyinak]

Hi,
I am new to this forum. I have been homebrewing for over 25 years now, so I am really comfortable fermenting, but I am noticing a distinct difference in what distillers are looking or in a wash. Mostly it is that you don't want your AVB to be too high, whereas I regularly make wines that push 14%. My real question at this point though, is how clear do I want my wash, and do clarifiers like Super-Klear affect the taste of the end product?

[NZChris]

I reckon the value of clearing is overrated for most home distilling purposes.

Here's a recent thread on that subject.

viewtopic.php?f=15&t=77209

[NJen]

I think that's really a personal opinion type of thing. I usually start distilling the day that I see my fermentation has stopped. No clearing agents, nothing like that. Straight from the fermenter to the still. Other people clear and swear by it. I guess it probably depends on what you're making a lot, as well as what flavors you're looking for. I've seen a number of people saying clearing removes the yeasty taste, but I've never really had a problem with yeasty flavors. I haven't ever cleared anything that goes in the still, except some through time, so I can't speak to those who clear all their ferments before distillation, but there have been some recent post regarding clearing before running, so you may be interested in looking at those (google search feature).

Another thing I think may be worth mentioning is that the clearer the wash is, the less chance you have of scorching on the elements if you use electricity, or the bottom of the boiler if you use gas. I have experienced a few small scorches over the years, but very rarely and generally only if I crank the heat way up.

Also, as NZChris said, there are a number of threads including some recent ones, regarding the subject that may provide more or better information.

[shadylane]

I think clearing helps on a sugar wash.
There's more hearts because the tail's aren't as nasty

[Andyinak]

What clearing agent do you use? I am worried Super-Klear might leave an off flavor after distilling.

[StillerBoy]

Here's the is the issue with any wash/mash relating to clearing.. if the recipe used is not done properly, many unfermented sugars and solids stay in the wash, and in turn cause the carbon dioxide to cling to them.. if not removed, these solids will become attracted to heat be from an element or the bottom of the boiler when heated with gas.. and depending on the amount is the wash ii can become a scorch if they solids or in rum a puke from the unfermentable sugars..

So clearing really start at he fermentation level.. but clearing agent such as use in the wine process, like the 2 parts, one part Kieselsol and one Chitosan, will help clear the suspended solids.. allowing to sit in a cold environment also helps with clearing but slow and requires a cold place..

So if one learn to do a sugar wash properly, it will ferment out in about 3 days and clear pretty much on it own in the next 3 - 4 days.. racking it off the lee/trub, giving it a good degassing, and letting it sit for a few more days will remove more sediment.. and if clearing agent is used at the racking stage, the wash will become clear to the point of being able to see the bottom to container..

The use of clearing agent do not alter the flavor of the finish product in my experience..

Mars

[Boozewaves]

Hi,
My real question at this point though, is how clear do I want my wash, and do clarifiers like Super-Klear affect the taste of the end product?

I have used bentonite to clear a sugar wash recently , it makes the low wines taste and smell smoother , so I imagine after a second distillation when I have enough it will be better than the last lot I made ,

after cold crashing, racking into another container leaving most of the yeast behind and stirring in rehydrated bentonite its very clean looking , I like the results so I ordered 1kg for £7 . 100 grams will treat 2 of my fermenters full so its pretty cheap , I can clear a potential 460 litres of wash for my £7 .I don't know about other clearing agents as I have never tried them . one of my friends is allergic to fish and another is vegan so bentonite seemed the best choice for clearing

bentonite turns into a mud at the bottom of the fermenter which is then easy to not suck up with a syphon , so it does affect the taste by removing floating yeast particles but it does not mix into the liquid , it stays separate so you will not get an extra taste from using it

not everybody likes to clear so try both ways and see what you think

[shadylane]

Awhile back there was a post, about using a centrifuge to remove All the solids from a rum wash.
If I remember correctly, They said it removed the "tofu" flavors from the rum

[Corsaire]

Haha that's funny shady. I don't think tofu smells all that bad
Arroyo said tufo. It's spanish for stink, I think. He uses it to describe some sulphury smells he got in his ferments. He narrowed it down to the breakdown of yeast when distilling.

He used a very specific kind of yeast though. So not sure if it applies to our cerevisiae yeast.

I personally don't clear for fear of stripping flavour.

[Saltbush Bill]

He'll I hope it's not tofu smell.....don't want to come home and find a mob of vegans hanging around my rum barrels

[Corsaire]

I'd be more worried about people attracted by rum smell