Home brewed liquor is somewhat cloudy and opaque, for whatever reason

If you use a small device at home, such as a 20-liter fermentation vat, then do not go directly into the large container when steaming, use a 1-liter beaker to catch the wine, do not fill it, and pour it into a large container when it is 500 ml. The purpose of this is twofold, one is to measure how many catties of wine has been produced; The second is to receive the last 500 ml cut-off that begins to be turbid (the 500 that begins to be turbid is still added to the large wine storage container, the reason is because the alcohol content of several glasses is high, the lower it is, and the degree is reduced after pouring), if the last glass of wine begins to flow into the glass and is already turbid, then it is not recommended to take enough 500 ml, and then 250 ml can be connected. In the case of 20-liter fermentation vats, the finished wine is 53-56 degrees.

This method does not cause the wine to become cloudy. The first 500ml glass of alcohol behind the product wine is about 40 degrees, so let's use it as the tail! Remember to set aside 100 ml of wine head and do not pour it into the product wine, whether there is methanol or not, you must leave it separately.

The main reason for the cloudiness of the wine you receive is that you don't grasp the degree of pinching the head and tail (you don't grasp the heat well), and you pick up too many wine tails when you pick up the wine. Good luck with clear wine next time