The all-grain saga continues. I boosted the SG to 1.070 from the OG of 1.030 with cane sugar. 10 days later, the fermentation seems to have stopped and the gravity is 1.040. As mentioned before, the collected wort was very cloudy and I wonder if the specific gravity of the original wort was effected by the suspended solids so that my actual sugar extraction during the mashing process was not as great as indicated by the hydrometer. So, I am considering clarifying the mix and starting over with the fermentation. Will probably have to adjust the pH to get back to a yeast friendly wort.
Will clarifying at this point remove fermentable sugars? My understanding is that clarifying removes suspended solids and not dissolved sugars. Is this true? Will this give me a more accurate gravity measurement/max abv calculation? Should I just clarify and bottle this as a sweet light beer at this point (abv estimated @ 4%) instead of going for the higher abv desired at the start of this batch?