How to make a better second run on a sugar wash?

[fryguy17601]

I ran a sugar batch with turbo yeast. It burns in your mouth and smells like Jaquins Vodka. Smells and tastes like the cheapest stuff you can buy. It was distilling at a head temp of around 80-83 C maybe off on my thermometer. It was about 160 proof when I collected it. It would come out in a fast drip or slow trickle. I am using a reflux still. Do I need to let it reflux more and will that help the taste and smell? Not happy with first results. I ran it for about six hours and had to stop. I got about three 1.75L bottles diluted to about 85 proof. Please help that was frustrating to spend a whole day and get undrinkable results.

Thanks

[LWTCS]

Read the Gerber thread on tried and true.

Put the recipe together.
Let it ferment.
Let it clear (refridgeration is a big help).
Run your still good.
Make good cuts
Let it air out.
Age in a vessel with a bit of head space for.............optional.