At least 10-13% of the amount of mash should come out, giving alcohol of 84-95%. If less appears it is nearly always because the mash has not been fully fermented. This is usually due to poor Turbo yeast, which can be avoided by only using well-known brands. Always check the mash with the hydrometer before distilling. It should read on the minus scale (coloured field -10 - -20 Oechsle or s.g. 980 - 990). It is meaningless to add more sugar than the yeast can handle.
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