Urrazeb Posted November 21, 2014 Share Posted November 21, 2014 Hey guys, I'm just trying to get a bearing on some production information regarding the use of sugar to bump up yield. Currently on a hobby level I have made a fair few sugarheads, using grain only as flavour and not seeking conversion. What I want to know is if using sugar is cheating or frowned upon from a commercial perspective. Do you use sugar or all grain only and why? Link to comment Share on other sites More sharing options...
jeffw Posted November 21, 2014 Share Posted November 21, 2014 We don't use sugar because then it wouldn't be whiskey... Link to comment Share on other sites More sharing options...
Urrazeb Posted November 23, 2014 Author Share Posted November 23, 2014 Yeah I should have clarified my question. I am obviously not aiming this at distilleries producing a regulated drop i.e: Whiskey. More for the vodka/gin/rum and anything else that doesn't have a classification for specific ingredients. Link to comment Share on other sites More sharing options...
Roger Posted November 24, 2014 Share Posted November 24, 2014 Here's a good source for your hobby http://homedistiller.org Link to comment Share on other sites More sharing options...
Urrazeb Posted November 24, 2014 Author Share Posted November 24, 2014 Thanks Roger, I've been a member there for years. Link to comment Share on other sites More sharing options...
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