I wanted to brew a pale ale. Long story short crushing grains for all-grain brewing has a dramatic impact on efficiency. I went to a new homebrew store and didn't bother to check whether the grain was crushed effectively. Turns out it wasn't and so after mashing the wort had very little sugar. So I decided that instead of throwing the batch out I would attempt a rescue. But I had no malt extract but I did have table sugar (not the white stuff but the organic brown cane sugar kind).
Has anyone tried this before?
I tried a taste after transferring and it tasted a bit like vodka. Should I expect that taste to linger or will it mellow?