Recent content by Weenis

I racked it for a third time today at 8 months. It is very dark and somewhat clear. A single glass of it is clear enough but the 5 gallon container looks quite murky. There was another load of dark brown (almost black) spice residue at the bottom. I noticed this was not like compact lees so...

I justed racked it a second time because it is still not clear after four and a half months. This time there was residue at the bottom, but it was not yeast. It was dark brown almost black. I remembered that I used ground cloves and cinnamon. That was a mistake since it is still cloudy...

Three months and one week ago I started a five gallon batch Zero change in gravity since the first rack (at the 2 month mark) so I am sitting at 1.05 down from 1.12 so 12% alcohol. At two months it was hot with a nice pumpkin spice flavor. Today the color is noticiably darker. Aroma is...

Mine is too sweet and stuck at 1.02 so I tried pitching EC-1118 but the alcohol killed it. Then I did a proper 24-hour starter using red star pasteur champagne but it killed that too. Ideas?

Today (6/4) I racked a 4.5 gallon batch started exactly 2 months ago (4/4) with bread yeast except mine looks more like your cloud 1118 batch above rather than your clear bread yeast batch. Gravity was 1.05 down from 1.14 so ~ 12% abv with no noticeable airlock activity. I tasted a spoon...

I just opened the 4.5 gallon batch that I started exactly 4 weeks ago on 4/8. The gravity was down to 1.02 (original was just over 1.13.) The top half of the liquid was a clear light straw color the bottom half was opaque orange. I decided to rack it anyway since the instruction say 2 to 3...

The batch I started on the evening of 4/8 seems a little faster, but not much. I counted 34 bubbles in one minute. It is definately slower than the apple stuff beside it which was started on 4/9. Red Star Montrachet yeast in both.

Last Thursday I got Goyo brand magno pulp from the Fiesta supermarket in Austin. The price was $1.69 for 14 oz. I bought 10 of them and mixed up a 4.5 gallon batch in white 5g bucket from Home Depot ($3.99) with the orange lid with the rubber gasket $0.99. Gravity was over 1.13, it smells...

I saw something on a moonshine forum about using super-kleer. They were fermenting only turbo yeast, nutrient, and white table sugar so I assumed they must be using the fining agent to drop the yeast.

Would it be possible to use a fining agent like sparkolloid or super-kleer to make the lees precipitate out and be less fluffy or easier to rack?