If you augment your sugar water with some ground grains, is cooking, or the addition of malt or other enzymes, necessary for conversion? Do moonshiners ferment the mash or a wort? Or do they screen out the solids post-fermentation but pre-distillation? If not, how to they avoid the problems typical of mash distillation in a pot still? I always assumed that avoiding solids in the still was one of the advantages of using sugar.