When the mash has fermented out completely (use a Hydrometer to check), let it clear until it is crystal clear. Then draw of the mash with a siphon, leaving all yeast and impurities in the fermentation vessel. By this method you have a crystal clear mash without yeast to distill. The mash should be able to clear by it self in a day or two. You can speed this up by adding a clearing agent for wine or place the mash in the cool. The mash must have fermented out completely before clearing.
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