Thanks that's good to know. I'm use to making wine, beer and distilling regular stuff, I've never mashed just for distilling, that is except when I made a scotch a few years ago. Did a really big batch of that with peated malt and it's still aging on oak, only another 10 years to go before I can drink it.
But that was pure malted barley so it was easy as it's the same process as making beer.
Dnder, Aside from distilling fruit wine that I made myself all I've done for years is sugar. I've never double or triple distilled other than a beer stripping run then a final spirit run. The problem is I get high purity but the neutral spirits always seem oily on the hand when I rub it between two fingers. I think due to the cost of a 50 gallon mashing vessel I'll stick to sugar right now.
So what I've learned from this site, most of which is going to be new, if you have to make a sugar wash don't use turbo yeast.
Beer stripping run
Air out a few days
Let sit on Baking Soda for a week
Carbon filter (although not necessary according to others on here if you did everything right to begin with)
Rinse and Repeat for even more purer distillate.