res wrote:Do you blokes mix the same amount of water for cutting tests, be it one or two parts, regardless of spirit strength down the line? :think:
with a pot still i would recommend half and half- so it would be about 35-40%.
aloveofrunning wrote:Hey lads! I think mine is finished fermenting and I still haven't done a vinegar or goon run on my still yet. For clearing do I just leave it in the fermenter as is? I popped that bobby thing in and it's nearly up to the 10 line. The smell of the stuff packs a helluva punch :ymsick:
it will probably ferment out a tiny bit more. with TPW it will go below the 1.00 line
For clearing a TPW I would just recommend leaving it, give it time and the yeast will go out of suspension (they buzz around the liquid, and metabolise the sugar etc) they go to sleep and sink to the bottom. They tomato paste also sinks to the bottom. the long you leave it the more that sinks.