if my mash isnt done fermenting yet and i try to use it i will barely get anything back correct? i tried corn and malt and stuff this time instead of doing sugar wash im starting to regret it what a pain in the ass straining corn chunks!

Not quite sure what you've done. Did you leave the mash in the wert and pitch the yeast in it, and now your straining the mash out before it's finished working?

Put 15-18 lbs of cane sugar ($25/50 lb
Costco) in a 32L bucket, stir in (vigorously) 2 gallons of purified hot water to dissolve the sugar, then 4 gallons of room temp purified water. Check that temp is below 100f and stir in thoroughly one pack of Turbo 48 yeast, cap the bucket, insert air lock and let sit for 7 days (0.99 hydrometer). Siphon off the fermented beer into another bucket down to bucket mud, last 1/2" or so (discard mud).

Add Sparkaloid per directions and let sit two days covered. Siphon clear liquid into the kettle for cooking. Dispose of the mud.

The beer is 20% and end result 5 quarts of perfect 190 proof, after 1/2 pint of heads. Stop consumption collection when stable temp rises 1 degree. Continue to run the tails (about a pint to quart) and collect separately until temp reaches 95c (dirty 40-70 proof) and add the tails back into the next reflux run.

Same thing every run from the very first run. All has been very easy.

Quality ingredients in, quality whatever out. No smell, no taste and very smooth. Temper with purified water to the desired proof. Purified water not meaning distilled water, rather water from a Big Berkey filter system. There is a difference.