It is supposed to be clear. If it's cloudy it means there's some impurity. It can be nothing special and on the other hand it may be some bacteria. I wouldn't risk drinking it.
I forgot about this one. If it is really moonshine I dont think any bacteria is going to live in it. I would really worry that somebody sold me the tails. This is the part of the whiskey that should be thrown away due to bad side effects.
ya, pure moonshine should be clear. if u shake it in a few seconds it should clear. if it is watered down with just plan water the bubbles may take 30 seconds to clear.
u can see the tornado effect.
i have some moonshine that i watered down to about 100or 120 proof. it is much different than the 180 proof...
I have Apple Pie Moonshine from a co-worker. It is cloudy and I was told it is from the cinnamon sticks. The moonshine has a light brown color. Do you think that is ok?
They may have soaked the sticks in the moonshine so it may be ok and good. Also its moonshine mixed with cider so the cider may need to clear also.
It's fine, my apple pie is always hazy with a lot of sediment. He probably used the good name brand apple cider which looks hazy with sediment instead of cheap apple juice which is clear.
However if it were white lightning I agree you got the tails, you should be able to smell the wet cardboard smell if it is tails.
Your cloudy moonshine can be the result of cooking to high. Temp should be around 173-185. At 200-220 the wash boils everything out of the pot. It will be OK to drink, though it will taste bad if not added to a flavor, fruit or something.
How do you get 180?
Its easier to control temp with a single electric element that has multipul temp settings. I found it better than gas flame, due to variance in volume being cooked. With electric, you can keep 180 deg and monitor it with a digital thermostat.
this is what just happened to me
When I distilly moonshine it comes out cloudy everytime I have tryed almost everything to clear it any idea's of what I'm doing wrong my final product is about 160 to 175 proof and I've tried it
Matt, there is a variety of things that could be doing it. Q: what temp are you running at. How much wash are you putting into your still, you don’t want to over fill it. Do you have enough condenser line from pot to cooler to catch basin? What materials are you using for a still, copper, SS, Alu etc. What Height is your plumbing from the cooking pot(still). You should be at least 24” to successfully get clean alcohol. And are you filtering your wash before you cook it in the still? Just a few things to consider. I have had cloudy alcohol in the past from having the pot too full and getting **** in the final product. Also cleaning out the lines is a good ideal too. It can collect junk and if you run the pot too long and start getting 40 proof and lower out of it, water is now in the line with alcohol and will turn the copper color and drift that product into the final product.
I'm using sweet feed and yes I've filtered my wash twice before I put in the still .I keep it 2" below the top of the pot I have a 4 1/2" domed lid stanless steel .copper about 10' 5" long. Like I said I'm gettin high quality alcohol run about 150 175% just cloudy oh and temp around 175-180. I have went to a different farm for my feed going to try again and see what happens this time thanks for the feed back keith ill let you know if it turns out better
Matt, sounds like everything is set up well, maybe it is the grain you’re using? Well, hope you can get it figured out, please let me know how it goes, curious on what the cause is. Good luck, happy brewing.
Well kieth next batch turnd out good not to cloudy first jar was 170 proof and clear as water second jar 160 and was getting cloudy but still clear enough to see through after that the other 6 jars were cloudy all and all its good shine just don't under stand why it keeps getting cloudy runing at 190 was when it started to get cloudy temp was on medium on electric stove any ideas
same prob i cant get it figured either????
Mine first batch ran really well. Exactly what I had hoped for. The end result was about 150 proof and crystal clear. I cut the alcohol with distilled water and became cloudy. I don't get it.
I don't get any foggy brew, unless I add water or fruit juices etc. Though it all goes away when you pour it into an burnt oak barrel. I always age my whiskeys and rums in white oak, it gets rid of everything including strong taste. Makes it smoother. If you don't have a barrel or time, you can cheat by adding burnt oak chips to your brew for a few days till you achieve color and taste without the cloudiness. Works for me. Cheers
Thanks Keith. I'll try that.
Same problem here. Came out at 150 and crystal clear, added distilled water and it became cloudy. Even ran it through a Britta and it stayed cloudy. Not sure what the distilled water did, but it tastes great and no hangover.
Clean your worm w/white vinager keep temp down, only use good water.sounds like worm prob
Were do u get the chips from
I get my oak from a local Millworks. Ask for white oak mill ends, they will usually give em away for free. PS I also found that the thinner you cut you oak it takes less time to achieve color and smoothness. Cheers, Keith
Oh, make sure its not treated. Very important lol.
clouding when tempering with water can mean there was a small amount of oil in the wash or pot. the oil dissolved in the alcohol reacts to the water.
Good moonshine is crystal clear anything else is impure.
can I rerun it
Yes, you can re-run your product as many times as you want but you only really need to run it 3 times max, unless of course you have a very inefficient pot still. My still has a 3 inch x 30 inch columb with 6 copper plates with copper scrubbers between the plates and about 1 liter of ceramic chips on top of the last plate. Even the first run at about 115 proof is crystal clear. If your product is cloudy at all it ether means you got some kind of garbage in you beginning mash or you could have some kind of residue inside your still or you got too much tails in your product. I only use the purest, most natural ingredients I can find for my mash and I clean my still every 4 runs. I'm very carful not to let any tails pass into the product at the end of the run. when the output temp at the top of my columb reaches about 200F I shut it down and stop collecting the output. If you don't have a thermometer on your still you could get a bunch of 750 ml or 1 liter glass bottles and after cutting off the heads fill each bottle one at a time and looking at each bottle as it comes off. The first bottles coming off after the heads should be perfectly clear witch is the hearts, when the tails start coming over it will go from clear to having a bluish gray tint color, when this happens shut it down, keep the clear stuff to re-run and throw al the tinted stuff down the drain. You can also notice the tails will have a funky oily taste. After this first run your output product should be crystal clear and the more times you run it the higher the proof. I run mine 3 times and it tops out at 175 or 180 proof. Some people save and re-run the tails to reclaim the little bit of alcohol that's left in it but I don't think it's worth the extra work for the amount of alcohol that you get from it, I just throw it away or dump it on the ground where I'm going to grow vegies next year. If you want to make clean clear shine just throw the tails out.
I was using propane burner with my still and the alcohol always came out clear. I switched to an electric burner and alcohol came out cloudy. Tried everything to stop it and nothing seemed to work. So I switched back to the gas burner and alcohol comes out clear. Don't know what effect the electric burner has with my still but it makes my alcohol cloudy. That could possibly be the same problem you're having.