Sugar Shine
Sugar Shine: the definition of keeping it simple!
Recipe type: Mash Recipe
  1. Pour two gallons of water into a pot and heat it to no more than 120°F.
  2. When the water reaches the desired temperature start adding a few pounds of sugar at a time.Make sure the sugar is completely dissolved before adding more.
  3. Keep adding sugar until all is dissolved.
  4. Pour sugar syrup into the fermenter and add three more gallons of water.
  5. Let the temperature drop to room temperature and then add yeast.
  6. Close the fermenter, place the airlock in place and let the mash ferment. Raise temperature to about 70-80°F for faster fermentation and higher liquor yield.
  7. Once the bubbling activity in the airlock stops completely, allow 2-3 more days for complete fermentation then open the fermenter.
  8. Rack the wash off the yeast sediment into the still’s pot using a siphon tube.
  9. Fire up the still and perform the distillation run.
Depending on still type used you may obtain varying proof readings of the final spirit.

If the proof is too low for your liking, collect all the fractions (without the foreshots) and distill again.

It is very important to discard the first 5oz or so (the heads) of the collected runnings as these usually contain methyl and other harmful fusel oils.

Preferably use smaller glass vessels to collect the runnings in order to better manage the resulting fractions.

If necessary, taste the spirit by mixing a small amount with an equal amount of cold water.

Keep in mind , that it’s best to stay sober and focused during the run!
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