So just want to confirm something.
Firstly I changed from BWTPW to SSSW. The resultant taste from the low wines is markedly different with Shady's being significantly cleaner more neutral and better tasting, can't wait for the spirit run.
So with Shady's the first wash was with brown sugar and was a rapid ferment taking 3.5 days.
The second wash was identical but for the brown sugar making way for white sugar. The white sugar wash is much slower in progress that the brown sugar. The time is not an issue though.
For curiosity, does the brown sugar ferment easier than white?
Brown vs. White Sugar results
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Andrew_90
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Brown vs. White Sugar results
One too many wasted sunsets, one too many for the road.