Question for Mike Nixon - repost
- or anyone else...
In your book "The Compleat Distiller" you mention a Dr. Cone Method 2
for making a sugar wash. This states to use 400 g /l of sugar. Using
the 17 g/l/% rule, that would be 23.5% alcohol! Don't most yeasts
peter out at 18% (i.e. EC-1118)? Then why so much sugar?