How'z about you go for 20PPM non-gel-capped (a.k.a. "naked") with one of the standard reducers (Karo, Maltodextrin,...) to see what your result looks like. If you can't even make that, wasting silver at the higher PPMs doesn't make sense.
Others (myself included) have had issues with straight glucose (dextrose in food use) as a reducer. It can cause clouding. I have a pound but I've chosen not to try it anymore. My favorite reducers are karo for gel-capped at any PPM I make up to 120PPM and maltodextrin for 80PPM "naked". I always keep a jar of that around because if you have a stomach virus or similar, gel-capped doesn't work in the stomach (by design - thats what the gelatine is for - to protect the silver particles from the action of the stomach so it all gets into the small intenstine as the same size particles you started with) where you really want to ingest the "naked" stuff.
"Figuring it out" sometimes requires going back to the basics and then slowly changing things one thing at a time to figure out what is actually causing it.
Thats really about the only advice I can offer.
Malto product will be darker for the greater amount of it needed as compared to karo, notwithstanding the fact that the malto molecules are much bigger than glucose which will darken the color too but at 20PPM Colloidal Silver made with either should be pretty clear.
I'd also suggest, if you do this, drop back to 3-5ma to see what the best you can get actually is. Here, you can produce and then reduce after the run because at 3-5ma you can produce cold (but over 75F - lets say barely lukewarm) which will yield the best quality product. Just so its said, producing cold would have you heating the result up to maybe 130-150F before adding the reducer after the run because reducing sugars do so VERY slowly at colder temps.
