Clearing Remaining Floating Yeast
Yeast is heavy and the majority of it floats to the bottom after the yeast dies. However, there are tiny dead yeast particles that are still suspended and are on top of a CO2 bubble or an ingredient particle that are very small and light. Once the mash is heated by the distilling process the small yeast cell walls will rupture giving a foul smell and taste as they will come through the distilling process . This will give the alcohol a cloudy appearance as well as a slight yeast foul bite.
A clearing agent is a must to eliminate all suspended yeast. These agents work on a positive negative charge basis. The yeast has a negative charge and the clearing agent has saturated positive charges to it. When the two unite they become heavy and sink to the bottom.
Clearing Agents
Sparkolloid – a product by Scott Laboratories. There is the hot and cold versions. In distilling only the hot version is used. The mixture is boiled in water then added to the mash while the mixture is still hot. This will clear the suspended yeast within 24 hours, 48 hours for a large batch.
Two Part Clearing Agent – This agent is a two step process to clear both positively charged and negatively charged unwanted elements in the mash. The first part attracts positively charged particles and is finished working in about an hour. The second part is the negatively charged that attracts yeast molecules and other compounds created from the first clearing agent used. These united particles become very heavy and sink to the bottom within 24 hours.
The liquid will become clear looking similar to water after the clearing agent have finished.
Degas First!
The majority of the yeast is heavy and will sink to the bottom of the liquid. However, there are small amounts of dormant yeast cells that are small and remain suspended throughout the mash. Also suspended are CO2 gas bubbles that are throughout the mash and has not risen to the top. If you use the clearing agent before degassing the efficiency of the clearing agent will be 75% of less depending on how thick the mash is. Degas first!
Degassing
How??? By stirring! The gas bubbles will rise quickly. You might hear the sizzling similar to coke in an open can when you shake it. Stir the wash continuously for at least 5 minute, stay clear from stirring the bottom. Stir clockwise, and counterclockwise. When you stop hearing the fizzing sound or stop seeing soapy like bubbles, you have cleared out the CO2. Any alcohol that is floating in the mid-layer will go to the top.
Clearing Remaining Floating Yeast & CO2
Yeast is heavy and the majority of it floats to the bottom after the yeast becomes dormant. However, on top of a CO2 bubble or an ingredient particle there are tiny suspended dormant yeast particles that are still in the liquid that are very small and light. At the next stage of distilling, once the mash is heated the small yeast cell walls will rupture giving a foul smell and taste as they will come through the distilling process . This will give the alcohol a cloudy appearance as well as a slight yeast foul bite. Also the yeast at the bottom of the pot will scorch and that burnt taste will be in the final distilled product.
A clearing agent is a must to use to eliminate all suspended yeast and CO2. This applies to both washes and mashes. Before applying a clearing agent be sure to vigorously stir the liquid to release the suspended CO2. You may hear fizzing as you stir and see the soapy like bubbles. Don’t stir the bottom but worry if you disturb any yeast from there if you are going to use a clearing agent because the yeast will become even more heavy and sink once the agent is applied.
Clearing Agents
- Sparkolloid – a product by Scott Laboratories. There is the hot and cold versions. In distilling only the hot version is used. The mixture is boiled in water then added to the mash while the clearing mixture is still hot. This will clear the suspended yeast within 24 hours, 48 hours for a large batch.
- Two Part Clearing Agent (Turbo Clear) – Inexpensive most commonly used – Buy this when you buy the the Turbo Yeast. This agent is a two step process to clear both positively charged and negatively charged unwanted elements in the mash. It contains Kieselsol and Chitosan which can be bought in bottles (the ratio is 1 part Kieselsol and 3 parts Chitosan). The first part attracts negatively charged particles and is finished working in about an hour (stir vigorously). The second part is the positively charged that attracts yeast molecules and other compounds created from the first clearing agent used (add to 1 oz of warm water and gently pour all around the top). These suspended particles cling to the united positive and negative charges and become very heavy and sink to the bottom within 24 hours. The liquid will become very clear looking similar to water. You will be able to see through it to see the yeast resting on the bottom.
Don’t have a clearing agent? Put the wash in the refrigerator for 3 days. All the floating yeast will then be at the bottom. Another way is to let it sit for two weeks and let gravity be your clearing agent.
If your wash isn’t clearing it can be because of two things; It hasn’t been sufficiently degassed or the wash was still slightly fermenting when the finings was added. You can use a clearing agent twice, it won’t hurt the wash.