When you add table sugar you don’t need to do a conversion of the starch in the corn because the yeast already has their food from the table sugar. That is the Uncle Jesse recipe. It is not true corn moonshine. The corn you use only adds flavor, not any sugars for the yeast. The way I’m talking about is using straight ground corn, holding it at 160 degrees to get the starch into the solution, then using the enzymes in the barley to convert the starch in the corn to sugar. That is the way they did it in the old days. The new way is to make your corn mash with no additional sugar, then add liquid enzymes to turn the starch in the corn to sugar. Then your yeast can eat the sugar. This guy talks about and uses the enzymes. https://www.youtube.com/watch?v=rtnboJ3Kxeo This guy talks about why you need to add barley to corn to get the sugar out. Otherwise it is just a starchy corn water with no sugar. https://www.youtube.com/watch?v=UskxlzIpm2U When you move to the next level you will need to use me of the above methods. The rest are just cheating. It still makes a good product, especially when you add backset from the last batch to the next one to keep the flavor profile going.