AJVegass
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Gotcha, thanks.
Someone said that, they think that cloudiness comes from bacteria, possibly in the fermenting process and they didn’t think it would be safe to drink. What do you think on that?
Yes, the foreshots were thrown out. And I will try filtering it. Do you have any suggestions of what I am missing or should do different, that I haven’t already mentioned that I’ve realized I’ve done wrong so far? Thanks.
And do you think the cloudy shine is safe to drink? Or would you throw it out or run it again?
Well, as a matter of fact, I actually ran this last run, at a lower temp than the first 2 runs. And yes, it was cloudy from start to finish. And I did pour everything from my fermenting bucket in to my pot, but I did the same thing with the first 2 runs as well and those were clear.
Any other insight on what I may be doing wrong?
*read
I did read that I was transferring it wrong too. I’m just pouring the whole bucket right in to the pot. Which I just red on Clawhammer, I should be using an auto siphon. However, the first two runs, I did the same thing, just poured the whole thing, right in to the pot, yeast and all and still got 2 decent runs, 85-90 Proof and clear.
I know this whole thing is a learning process. So I know I have a lot to learn.
Sugar shine for Rum. That reminds me, I did do a couple things diff in the fermenting too. So this third time, I placed my fermenting bucket in a Styrofoam cooler, lined with a insulated blanket, to keep the temp more regulated throughout the week, due to the temp dropping in the evenings.
The other thing I did different was, adding water to the fermenting bubbler, which I didn’t know it was suppose to have water in it, the first two runs.
But I’m using White Sugar, Brown Sugar, molasses, water and yeast.
I think you answered most of my questions with your Q & A’s. But thought I’d post this anyway.
I had a run this past weekend, which is my third run, being new. The first 2 runs were great and crystal clear.
This third time, it was all cloudy from the beginning to the end and I did two things different, from the first 2 runs.
My Mash is only 5 gals, distilled in a 5 gallon copper pot.
The first thing I did different was, I added the tail, from my second run, which was about a little less than a half gallon, which was only about 40 proof. And I stored the tail in a plastic one gallon water jug for 2 weeks.
And the second thing I did differently, I lowered the temp, trying to raise the proof.
Any other suggestions on this? Thank you.
