StillSmart

I am struggling to believe that anyone can taste a difference between white refined sugars,let alone something made with them.
I certainly could not.
Maybe that is me,I don't like to nay say someone else's opinion.
As far as I am concerned,refined sugar is just THAT,refined; use it for flavourless washes.
If you want taste,then use raw sugar or Golden Syrup or even Treacle or Molasses.
But hey,what do I know?
As far as I am concerned,cheap refined sugar is the stock in trade for a home distiller making a neutral.
And the less expensive that is,the better it is for me.

Robert.

I was with you till I tried it !!
You cannot taste it as sugar & you cannot taste it in wines.

The refining process is different and so is the mineral content.

I fermented 2 sugar washes, side by side same yeast & nutrient. Same day wearing the same shoes...

Once stilled - Sugar beet was not as clean as cane. Easily noticeable at 40%

Bakers also make a fuss about it. Google "cane sugar vs beet" - lots of opinions

That is very interesting! I absolutely would not have guessed that. All that I see here is beet sugar, so no experiments for me.

Mashy wrote:I fermented 2 sugar washes, side by side same yeast & nutrient. Same day wearing the same shoes...

Ah shit mate I didn't know you HAD to wear the same shoes when stilling...

That's where I'm going wrong....thanks for letting me in on this secret in this black art of our's Mash....sshhhh mums the word..nod & wink and all that.

Sorry mate daft half hour, not had my dried frog pills yet

Do not apologise lmao.