Why Does Sugar Make Bad Moonshine?

FAQs – Is it safe to drink old moonshine? Yes, it’s still safe to drink old moonshine as long as you store moonshine correctly and tightly. You can taste your old bottle of moonshine if it’s still bad or drinkable. A bad moonshine has an unpleasant flavor and is off-color.

• What does moonshine really taste like? Can you freeze moonshine? Yes, you can freeze moonshine.
• However, bottles of moonshine freeze only at a temperature of -235 °F, so they can’t be frozen with just a regular freezer.
• Because moonshine has a high alcohol content of roughly 40%, it requires an extremely cold environment to freeze fully.

Does moonshine go bad when mixed with fruits? No, moonshine doesn’t go bad when mixed with fruits. However, flavored moonshine has a shorter shelf life because a fruit-infused moonshine has added sugars, not in its purest form. There are many moonshine recipes out there that cocktail lovers enjoy.

What causes moonshine to go bad?

Oxidation – The more pressing concern is oxidation. Oxidation refers to the chemical reaction facilitated by air exposure that changes the atomic makeup of the alcohol. It’s oxidation that causes flavored drinks like fruit-infused moonshine to sour and lose their good taste. If stored improperly, this fruit moonshine will be undrinkable, foul-tasting, and less potent as alcohol.

Can you put sugar in moonshine?

Making Moonshine Making sugar wash moonshine using a simple Sugar wash is a mix of water, sugar, and yeast necessary in the fermentation of alcohol followed by distillation using a, A sugar wash is an affordable and one of the easiest ways to create a wash for fermentation.

It can be done with cheap table sugar or dextrose, or brown sugar for more of a rum style wash. Follow our simple sugar wash recipe. How Sugars Turn Fermentable: When a sugar wash comes into contact with a strain of yeast, over time the yeast will start to feed off the sugars and grow. As it grows, the sugars will convert into ethanol and carbon dioxide.

When yeast first comes into contact with your sugar, 60 minutes or so should go by with little activity. Soon after, as the yeast colony continues to grow, it will start to feed off the sugars rapidly. When nutrients and sugars are becoming hard to come by for the yeast, and the alcohol percentage rises the fermentation process will end.

• The Process: Start with 5.5 gallons of hot water about 105-110 degrees F which is hot enough to dissolve the sugar.
• Pour 18 lbs of sugar into the hot water and stir until dissolved.
• Then put a couple hand fulls of ice in the sugar water to cool it down.
• You might need to let it sit for an hour or so until the temperatures comes down to around 80F.

Then add the Turbo Yeast and stir in really well. Place lid on the fermentation bucket with air lock in place. Fermentation takes approximately 5 days and using the you should get up to 20% ABV (alcohol by volume) in the wash. Keep fermentation bucket in a dark place at 70-75F.

In this cycle, since the yeast is still trying to adapt to it’s new environment, it will hit a bit of lag in it’s reproduction. One to two hours will go by with little activity. Be patient and give it time. After this cycle has passed, the yeast will start “feeding” on the sugars in order to sustain in it’s environment without any more oxygen. The yeast will eat fast, and within the first 3 days or so, most of the sugars will be gone. You’ll notice your airlock will be bubbling frequently at this stage, as carbon dioxide expels from the bucket This cycle is within the last days of fermentation as the yeast has eaten up all sugar and stops thriving. With the airlock now only bubbling every so often, the yeast will fall to the bottom of the bucket as it ends it’s cycles. We recommend to clear the wash. The Turbo Clear will pull down any suspended yeast and nutrient particulate to the bottom within 24 hours or you can just let the fermenter sit for a couple more days to clear by itself.

Making moonshine process will take 5-7 days with most strains of yeast. Our popular 48-Hour yeast is capable of producing 20% in 5 days, but it’s recommended to wait a full 7 days to have all yeast settle or use Turbo Clear for quicker clearing. Another good alternative for making moonshine from regular sugar are actually fruits.

• This is a fun process to do because you can experiment with different fruits to achieve natural flavors in your finished product.
• A common example of this is using potatoes to make vodka.
• Apples, plums, pears, and a wide array of berries can also be used to experiment with to make that liquor using a,

This process will work differently with fruits. Simply use table sugar and fruit juices collected is what you really want for fermentation. Keep cautious if you choose to skip this step and purchase fruit juice instead. Preservatives in some fruit juices has potential to kill the yeast in your mash.

Why add sugar to moonshine mash?

Home Distiller Sugar, and all about sugar washes. Where the primary ingredient is sugar, and other things are just used as nutrients. Moderator: Novice Posts: Joined: Wed Dec 23, 2015 8:40 pm by » Fri Jan 08, 2016 12:18 pm Alright, So will be doing my 3rd run of old fashioned Corn Whisky next weekend.

I love the flavour, love the smoothness of it. The only thing that I’m wondering now is what difference does the addition of sugar to a mash make? Does it change the flavour? How so? My starting alcohol of my Corn Whisky mash is averaging around 9% after 3 days fermentation. Run slow through an 8 gallon pot still.

Just flaked corn and malted crushed barley and regular bakers yeast to ferment. Nothing added. I can only mash about 20 liters at a time though as I’m limited by space, equipment etc. Which yields only about 1.5 – 2 liters of whisky per run that I actually can enjoy the flavour after making my cuts and diluting down to 80 proof.

1. I average a drinkable body of about 55% if I add the feints from the last run and before I dilute with spring water.
2. I’d like to get a bit more out of it by raising the TG by adding sugar So my question is twofold I suppose; at what phase do I add the sugar to my corn mash? I would assume after aeration, then add sugar, let settle a bit to drop the solids and then take an OG before pitching my yeast? and then my other question is how much sugar should I add to a 20 liter mash and what are the effects on flavour? Hope that isn’t too long winded but I bet I can get better information if you all at least know what I’m working with lol Distilling Gods fill me knowledge please! At the end of the game, the King and the Pawn go back into the same box.

Rumrunner Posts: Joined: Sun Sep 06, 2015 5:49 am by » Fri Jan 08, 2016 12:41 pm 9% is a real good OG. I wouldn’t dare take it any higher. Adding sugar can make it “harsher” and with more bite. Especially if taking the OG over 10% retired Posts: Joined: Mon Jun 23, 2014 9:24 am by » Fri Jan 08, 2016 12:47 pm You are making a good whiskey, with a good yield.

Don’t change anything. Adding sugar will get you more bottles filled, but will absolutely change the character of your spirit. Early on, when I first started out, I wondered the same thing. I added about 30% sugar to a corn whiskey recipe. It did make quite a bit more whiskey, and I still have almost all of it.

I just don’t enjoy it as much as my AG runs. Shouting and shooting, I can’t let them catch me. Site Donor Posts: Joined: Wed Feb 20, 2013 3:40 am Location: NZ by » Fri Jan 08, 2016 1:17 pm CharliePattonsSon wrote: My starting alcohol of my Corn Whisky mash is averaging around 9% after 3 days fermentation. Run slow through an 8 gallon pot still. Just flaked corn and malted crushed barley and regular bakers yeast to ferment.

1. Nothing added.
2. Sounds like you’re making a pretty decent corn whiskey, what recipe are you using at the moment? Trainee Posts: Joined: Wed Apr 23, 2014 6:43 pm Location: South of the Mason Dixon line by » Fri Jan 08, 2016 1:46 pm Try making a small batch of uncle Jesse from the tried and true recipe section on this site.

Its a simple corn sugar head recipe. Its cheap to make so you won’t loose a lot by trying it. But as others have said I doubt you will like it more than what you are already making. But what the heck do I know.I am still learning. Site Donor Posts: Joined: Sat May 18, 2013 6:02 pm by » Fri Jan 08, 2016 2:21 pm The consensus is that it will not have the same taste as the true all grain mash you are doing now. I would say try it though. Some here really enjoy a sugar based likker. I’ve had some semi-AG that had sugar added that really impressed me. It had been aged about 6 months on oak though. Never know till you try. Site Donor Posts: Joined: Fri Oct 11, 2013 11:37 pm Location: Mtn states by » Fri Jan 08, 2016 4:39 pm Remember not only the sugar bite (that you need to taste to understand) but when you push your OG it makes the yeasties unhappy and they will puke in your wash.

1. I am trying to keep my fingers out of a fresh Gumball Head that is smooth, but I only go 1.060 or so.
2. Greedy for alcohol and you might as well buy $10. blends.
3. Master of Distillation Posts: Joined: Tue Aug 27, 2013 5:21 pm Location: Pagosa Springs,CO by » Fri Jan 08, 2016 5:20 pm Last time I said anything about sugar on here I was threatened with bodily harm.

I agree with Brutal. Gotta try it to know. Novice Posts: Joined: Wed Dec 23, 2015 8:40 pm by » Fri Jan 08, 2016 5:53 pm lol I know some people are purists to the core I kind of am but am curious about the taste of sugar added and always open to experimenting a bit.

Current recipe is this: 9 lbs of Flaked Corn.1.5 lbs of 2 row Canadian well crushed malt barley 20 litres of bottled mountain spring water.40 grams of Fleischers common Bakers yeast (just regular Wal Mart store brand) I boil the water to around 165 F then stir in the corn, stir until I reach around 150 F then add my crushed malt barley.

Let her sit for about an hour and a half. Then into the kitchen sink full of ice water (still in the pot obviously) or I just put it outside now, it’s averaging -14 C at night now so that chills it down right quick (January in Canada )! At 100F or a bit lower I heat a cup of spring water up to about 100F then add 2 TBSP’s of sugar and the 5 small packs (40 grams) of bread yeast to it, stir it and let it get growing while I take an OG and start pouring it back and forth between my fermenter and mashin’ pot.

I pitch my yeast on top of the bucket, put on the lid and let her sit for about 3 days, never much longer than that, as soon as my bubbles start around 3-4 seconds between in the air lock I start taking TG readings off the top. If I mash at night after the kids go to bed and the wife is distracted with the button box I am usually ready to strain and still 3 days later.

I’m averaging around 9% first time was 8.5% then let it sit a little longer on the second run and she came out at 9.2%. Starting gravities of around 1.068 and TG of around 1.00 Using a home made 8 gallon stainless steel old school pot still. Copper coil cooler and propane burner for heat.

• Nothing fancy but I’m putting out a damn good whisky for an amateur if I do say so myself.
• I find my friends asking to break it out every time they come over for a visit lol Hard to keep a couple jars around to mellow! I don’t leave it longer because I don’t want the hard sugars to start getting eaten by the yeast and ruin the flavour/produce the off flavours.

I may give the Uncle Jesse Sugar shine a try. You all are talking about the Sour Mash Uncle Jesse recipe? At the end of the game, the King and the Pawn go back into the same box. retired Posts: Joined: Mon Jun 23, 2014 9:24 am by » Fri Jan 08, 2016 6:05 pm CharliePattonsSon wrote: You all are talking about the Sour Mash Uncle Jesse recipe? Yep, the UJSSM.

• Robb’s suggestions to try a Gumballhead, using the spent grains from one of your whiskey mashes is another good way to experiment with sugar.
• And remember, you might need to mess around with it a bit.
• I’m reasonably happy with the few sugar runs that I’ve done, but I have tasted spirits by other members using sugar that have been much much better that any on mine.

Shouting and shooting, I can’t let them catch me. Master of Distillation Posts: Joined: Tue Aug 27, 2013 5:21 pm Location: Pagosa Springs,CO by » Fri Jan 08, 2016 6:19 pm I have also had a few sugarheads from members that were very nice. Novice Posts: Joined: Wed Dec 23, 2015 8:40 pm by » Fri Jan 08, 2016 7:19 pm I’ve done some reading into using the leftover slop post run from the still and adding sugar and yeast to it then running it after a fermentation. Posts: Joined: Tue Feb 04, 2014 9:55 am by » Sat Jan 09, 2016 6:10 am CharliePattonsSon wrote: I’ve done some reading into using the leftover slop post run from the still and adding sugar and yeast to it then running it after a fermentation. Would this be worth trying? Get some of the corn and grain flavour and still pump out a decent product if I cut tight during the run? most folks don’t go over 25% on the backset, you’ll need to keep an eye on the ph as well.

plenty of reading here on the use of backset. Moonshine. American as apple pie & it’s part of our heritage, history & culture. Novice Posts: Joined: Fri Dec 07, 2018 5:14 am by » Thu Sep 19, 2019 4:05 am Wow I know this thread is old but I’m interested to hear about the last comment the OP made.? About using the leftover grain not from the boiler but from the fermentation is what I can gather he was asking about and I’m curious aswell.

Can you make a great quality all grain whiskey distill it then use those same grains from fermentation and use them to flavour a sugar wash and use the sugar for the alcohol percentage not going over 9-10% abv of course Master of Distillation Posts: Joined: Tue Mar 18, 2014 7:01 am Location: where the buffalo roam, and the deer & antelope play by » Thu Sep 19, 2019 4:27 am Hey Brewbuddy, Use the search tool and look for “gumballhead”.you’ll find a lot of reading to “fill in the blanks”.

Help yourself. ss Novice Posts: Joined: Sun Jul 01, 2018 12:10 pm Location: Down by the River by » Mon Apr 20, 2020 9:24 am wrote: Thu Sep 19, 2019 4:05 am Wow I know this thread is old but I’m interested to hear about the last comment the OP made.? About using the leftover grain not from the boiler but from the fermentation is what I can gather he was asking about and I’m curious aswell.

Can you make a great quality all grain whiskey distill it then use those same grains from fermentation and use them to flavour a sugar wash and use the sugar for the alcohol percentage not going over 9-10% abv of course I ran into this old thread as well, but since you ran across it, and I did as well in a search, I’ll add my,02 cents for anyone else searching.

1. Yes you can do that, but you don’t get the same flavor.
2. I actually disliked the result.
3. I did a similar procedure.
4. I use a double wall boiler, so I ferment and distill on the grain.
5. I did a nice AG run that came out great, then turned around and calculated the % of alcohol extracted from distillation and added the same back into it with a (sugar wash run) neutral spirit.

I let it rest a week and agitated often. Ran it again and would not recommend it to anyone. I, in essence, ruined a good neutral trying to go cheap to keep the flavor of my AG run. The flavor was flat an one dimensional. Lesson learned is that there are no good shortcuts in this hobby.

1. To add to other parts of this thread.
2. If you run AG, you will learn not to add sugar as it adds a harsh bite.
3. If you want to bump up gravity for what ever reason, use malt.
4. Eep sugar for neutrals.
5. Just my opinions.
6. Last edited by on Mon Apr 20, 2020 9:49 am, edited 1 time in total.
7. Rumrunner Posts: Joined: Mon Apr 16, 2018 1:16 pm by » Mon Apr 20, 2020 9:39 am Traditional moonshiners used sugar in just about everything.

Yep, give it a try but if you are already making a good corn liquor I bet you won’t use sugar long. I don’t drink alcohol, I drink distilled spirits. Therefore I’m not a alcoholic, I’m spiritual. Master of Distillation Posts: Joined: Tue Mar 18, 2014 7:01 am Location: where the buffalo roam, and the deer & antelope play by » Mon Apr 20, 2020 12:09 pm wrote: Mon Apr 20, 2020 9:39 am Traditional moonshiners used sugar in just about everything. Posts: Joined: Wed Oct 21, 2015 7:58 am Location: The Milky Way by » Mon Apr 20, 2020 6:13 pm Distilling on the grain would be different than running a gumballhead on spent grain (not cooked/distilled). Cheers! -jonny ———— i prefer my mash shaken, not stirred ———— : Home Distiller

Can moonshine with fruit go bad?

FAQs – Is it safe to drink old moonshine? Yes, it’s still safe to drink old moonshine as long as you store moonshine correctly and tightly. You can taste your old bottle of moonshine if it’s still bad or drinkable. A bad moonshine has an unpleasant flavor and is off-color.

• What does moonshine really taste like? Can you freeze moonshine? Yes, you can freeze moonshine.
• However, bottles of moonshine freeze only at a temperature of -235 °F, so they can’t be frozen with just a regular freezer.
• Because moonshine has a high alcohol content of roughly 40%, it requires an extremely cold environment to freeze fully.

Does moonshine go bad when mixed with fruits? No, moonshine doesn’t go bad when mixed with fruits. However, flavored moonshine has a shorter shelf life because a fruit-infused moonshine has added sugars, not in its purest form. There are many moonshine recipes out there that cocktail lovers enjoy.

Does sugar amplify alcohol?

The rum in that Cuba libre will hit your bloodstream faster if it’s mixed with diet cola. iStockphoto hide caption toggle caption iStockphoto The rum in that Cuba libre will hit your bloodstream faster if it’s mixed with diet cola. iStockphoto Looking to cut back on the calories in your cocktail by mixing, say, diet soda and rum? Well, get ready for the buzz. According to the results of a new study, this combination will leave you drunker than if you’d mixed the liquor with a sugary, caloric mixer.

Alcohol, consumed with a diet mixer, results in higher (BrAC) Breath Alcohol Concentrations as compared to the same amount of alcohol consumed with a sugar-sweetened mixer,” says Cecile Marczinski, a cognitive psychologist who authored the new study. Why? Turns out that sugar slows down the absorption of alcohol from the stomach to the bloodstream.

“In other words, it is not that diet soda accelerates intoxication. Rather, the sugar in regular soda slows down the rate of alcohol absorption,” explains Dennis Thombs, a professor at the University of North Texas Health Science Center in Fort Worth.

1. He published a paper with similar findings.
2. So what was the motivation for the new study? “I wanted to know if the choice of a mixer could be the factor that puts a person above or below the legal limit,” writes Marczinski, who’s a professor at Northern Kentucky University.
3. And it turns out, diet soda might just push you past that tipping point.

Marczinski’s study found that the average BrAC was,091 (at its peak) when subjects drank alcohol mixed with a diet drink. By comparison, BrAC was,077 when the same subjects consumed the same amount of alcohol but with a sugary soda. “I was a little surprised by the findings, since the 18% increase in BrAC was a fairly large difference,” Marczinski tells The Salt via email.

Marczinski says she also wanted to determine if the volunteers in her study (eight women, eight men) would notice any differences between the two mixers. Not so much, it turns out. The subjects didn’t report feeling more impaired or intoxicated after drinking the diet soda mixer, compared to the sugary soda.

Experts say this may put them at an increased risk of drinking and driving. The study is being published in the April issue of the journal Alcoholism: Clinical & Experimental Research.

Does adding sugar to alcohol make it weaker?

During my research of homebrewing and brewing in general, I was wondering about what sugar actually does for the alcohol percentage. So I went and did some research and found out exactly what sugar does to alcohol levels of beers, wines, and spirits. Does More Sugar Mean More Alcohol? Simply adding sugar into a finished wine, beer or other alcoholic beverages won’t do anything.

• Where sugar affects the alcohol percentage is in the fermenting or distilling process.
• The yeast used absorbs sugar and creates alcohol.
• Higher levels of sugar added can give higher alcohol percentages.
• So overall adding sugar can increase the alcohol percentage, but it can also increase other aspects of the alcohol.

Read on as I explain how sugar can benefit different aspects of alcohol.

What happens if you add sugar to alcohol?

Sugar Makes For A Mean Hangover – Some hangovers are way worse than others! If you have ever experienced a bad hangover you will probably do anything to prevent it from happening again. Many people don’t know your hangover experience has a lot to do with sugar.

Sugar and alcohol both cause dehydration – a big influence on how bad you hangover will play out! Plus, both need to be processed by the liver! When you combine both sugar and alcohol, it will give you a much worse hangover than just drinking alcohol alone! That’s the sugar and alcohol reaction. If you want to avoid a rough next day, opt for a sugar-free mixer in your alcoholic beverage, like Marquis,

Another rule of thumb: follow up every drink with a glass of water to stay hydrated and flush out your body!

Does distilling remove sugar?

What is Rum Made From? – Rum is made from fermenting a sugary liquid, and so is every other distilled spirit. Surprised? Read on. Whisk(e)y begins with grain – barley, wheat, corn, When barley cooks the starches convert to sugars via enzymes. The resulting liquid (“wort”) is high in sugars.

• The wort then ferments with yeast to turn the sugar into alcohol.
• The distillation process then concentrates the alcohol.
• Tequila (as well as mezcal) starts with agave, which is full of compounds known as fructans.
• When heated (as when cooking the agave), the fructans turn into sugar.
• Fermentation turns these sugar into alcohol.

Distillation concentrates that alcohol. Olé! Vodka can be made from just about anything, include grains, fruits, potatoes, etc. It really doesn’t matter what’s used for most vodkas, as the end result is distilled to such high proof that it’s essentially pure ethanol.

Regardless, the alcohol in vodka always come from existing or induced sugar content, similar to the other spirit types above. Rum always starts from a sugar-cane source. Some rums are made from cane juice, a particularly common practice with French-influenced producers like those on Martinique (Rhum Agricole).

Other rums are made from a molasses base. Molasses is essentially reduced cane juice, with much of the sucrose removed. However, other sugars remain. (Disclaimer: I’ve slightly simplified the above for clarity. See this story for a drill down on the topic.) Finally, some rums are made from sugar cane syrup, which is simply cane juice with much of the water removed. With the above background in mind, here’s the essential point to understand : A proper fermentation process converts most of the sugars into alcohols or other non-sugar substances. Furthermore, a properly executed distillation process yields a distillate that has essentially zero sugar content. What’s in the distillate coming off the still?

Ethanol? Yes Water? Yes Flavor compounds (esters, etc.)? Yes Sugar? No

Regardless of whether a distiller makes whiskey, brandy, tequila, rum or vodka, what comes off the still is not sweet.

There is no sugar in freshly distilled tequila. There is no sugar in freshly distilled vodka. There is no sugar in freshly distilled rum.

Is real moonshine sweet?

What Does Moonshine Taste Like? – There’s no one right answer to this question, as moonshine can taste quite different depending on the recipe and ingredients used. However, many people describe its flavor as being similar to vodka, with a slightly sweet or fruity taste.

1. Some also say that it has a harsh, burning quality that can be off-putting to some palates.
2. Despite its distinctive taste, this remains popular among drinkers due to its relatively low cost and strong kick.
3. If you’re curious about what moonshine tastes like but don’t want to risk buying a bottle or making your own, you can always head to your nearest liquor store and sample a few different brands.

Who knows, you may just find yourself a new favorite drink!

Can too much sugar stop fermentation?

How Much Sugar? A Rule of Thumb – The alcohol in wine comes from sugar. Commercial grape wines are made by crushing the grapes and fermenting the juice. Adding sugar, called chaptalization, is done in some areas where grapes don’t develop high enough levels of sugar to reach the standard alcohol percentage of 12 to 14 percent, but chaptalization is prohibited in some countries and in California.

1. Most other fruits have less sugar than grapes and need to have some sugar added to their fermentation to reach appropriate levels of alcohol content.
2. Because I want my wines to keep and age well, but I don’t use sulfites, they need a relatively high alcohol content.
3. The minimal concentration needed to ensure proper preservation and aging is 14 percent, though some of my wines approach up to 18 percent alcohol, which is reaching the level of port wine.

For my wines to achieve their characteristic high alcohol concentration, they need lots of sugar. The added sugar can take many forms — table sugar, brown sugar, raisins, molasses, honey, and so on — but in my wines, I use primarily plain white sugar and raisins.

My fruit wines are typically made with chopped or crushed fruit, rather than juice. I believe that using the entire fruit, including the pulp and skins, adds more flavor and color to the wine. Because I use fruit, rather than juice, I have to add water, usually with sugar, to the developing wine. But instead of a hydrometer, I use a rule of thumb for how much sugar to add.

Three pounds of sugar in 1 gallon of water will produce approximately 14 percent alcohol in a finished wine if the sugar is completely fermented. I use this calculation as a rough guide for how much sugar to add to my wine musts. Fruits with high sugar contents can get by with between 2 and 3 pounds of added sugar per finished gallon of wine.

By contrast, wines made from flowers and herbs — ingredients with essentially no sugar — need at least 3 pounds of added sugar per gallon.) However, overloading the must with sugar can overwhelm the yeast and make it difficult for fermentation to begin. With small batches (1-gallon recipes), the amount of sugar is small enough that it won’t bother the yeast.

In these cases, you can add the sugar all at once at the beginning of primary fermentation. However, larger batches, like the 5- to 6-gallon batches that I tend to make, require a proportionately larger amount of sugar. For these, I add the sugar in stages to keep from overwhelming the yeast.

Is it OK to stir moonshine mash?

Final Thoughts – Stirring the mash after adding the yeast is not a good idea. You risk disrupting the fermentation process that turns sugar into alcohol. Instead, make sure your mash has the optimal conditions for the yeast to thrive. : Do You Stir Mash After Adding Yeast? 4 Things To Know

How much sugar do you put in moonshine?

Step 2: Prepare Mash – In a fermentation chamber, combine approximately 5 pounds of sugar with 1-2 gallons of malt grain. Add warm water until the sugar dissolves – the water should be warm enough to dissolve the sugar but not hot enough that it kills the yeast. Stir the mixture as the sugar dissolves. Continue stirring as you add the remaining grains, sugar, and water. Keep stirring until all sugar dissolves.

Should you stir sugar mash while fermenting?

Final Thoughts – You should stir your sugar wash as you add yeast to aerate and ensure the nutrients are dissolved. This approach is also good for preventing clumps.You can also stir the wash a couple of days into fermentation if it seems to have stalled.