My Simple Sugar Wash

[swishy]

I'm new to this site, but I've been doing my own distilling for quite a while now. This is an awesome site and to help it out, I thought I'd add my own recipe to the mix. As the topic states, this is an extremely simple sugar wash.

Ingredients:

5 KG (or 27 cups, same amount) White or Brown sugar (I almost always use white, it's better to make flavored liqueurs and my "rye." Brown is more sweet with a slight rum taste.)
1 Jar 113G Fleischmann's Traditional Baker's Yeast
4.5 Gallons Water
6 Gallon carboy w/burper

Dissolve the 5 KG of sugar in the water. I usually boil water, pour it in the carboy and add the sugar until all sugar is dissolved. I top it off to 5 gallons.
Let it cool to 82F.
Add whole jar of yeast, no need to stir.
Put burper on top
Let sit for 3-4 weeks at room temperature
After this time, most of the sediment sinks to the bottom. I then siphon the top off, avoiding the sediment and run it through my reflux still.

For the first 3-4 hours of fermentation, quite a head is produced on top of the wash. The burper is bubbling an almost steady stream of bubbles. After four hours, it quiets down a bit and goes pretty steady for the next 36 hours or so.

With this recipe, I've never had a batch go bad and I've always had good alcohol yields 16-19%. One of my favourite drinks is my "rye." I take the alcohol and cut it (it typically runs out of the still at 92-94% alcohol) 50/50 with water. I then fill a forty ounce bottle and put in four tablespoons of toasted oak chips. I let it sit for 24 hours, stir the contents and then filter out the chips. It isn't true rye whiskey, but it does the trick for now. Shortly, I'm going to try a real rye mash and see how that works out for me. If anyone has any questions or comments, let me know.