"I have a whiskey recipie I was going to try out and it calls for cane sugar. I was wondering if I used some corn sugar instead and the whiskey yeast they sell here.
What do y'all think...Higher proof? Better taste? Is it worth the extra cost (I got a good deal on it).
p.s. where do I get Malted Barley? I didn't see any here. A beer supply store maybe.
Thanks in advance."