Pure Distilling Spirit Maker Complete Instructions page 7

Preparing the Wash for Distillation
Preparing the wash is the most important step of the distillation process, 99% of distilling
issues we hear of are related to the wash not being fully fermented or too much of the "trub"
(all the spent yeast at the bottom of the fermenter) being transferred into the boiler.
If you have ever boiled or heated milk you will be familiar with the surge of foam that happens
when the milk reaches around 70 degrees, the same can happen in the boiler if there is
undissolved sugars or yeast cells still in the wash.
Following the previous fermenting instructions will result in a well prepared wash, and once
fermentation has finished add the two part Pure Distilling Crystal Clear at least 24 hours
before you plan to carry out the distillation. The wash can stand for an extending period of
time before distillation.
Transfer the wash to the boiler (if using for the first time clean the boiler including running
warm water through the boiler tap), you can syphon the clear liquid to the boiler making sure
no yeast sediment is transferred. The fermenter tap can also used to transfer the wash, just
make sure to discard the first 50ml as there will be some yeast sediment trapped in the tap,
some other tips:
 Use a "sediment reducer valve" in the back of the tap, best $2 you will
ever spend.
 Put a wedge under the fermenter at the tap, so the majority of the
yeast sediment is at the back of the fermenter, away for the tap.
Fill the boiler up to the level mark MAX imprinted on the boiler side.
Add 10 shakes of the Distilling Conditioner, this prevents any foaming from
any residual sugars or yeast cells.