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I distilled for the first time today I did a sugar and corn mash with classic 8 turbo yeast everything fermented fine went two weeks just because that’s when I could distill it.. the proof I got off the still was around 150-160 but right off the still it has a sulfur smell.. letting the jars breathe some made it much more natural but I’m wondering if the turbo yeast cause the sulfur smell or something else.. the hootch taste like nothing but burn with a little sweetness.. would love peoples input and advice
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