For now, here are a couple of questions.
1. Do you have any idea how a cap was sealed on an old-time still? (I've seen pictures of turnip (pot) stills, but nothing to show how they're sealed.) Maybe "cap" isn't even the right word. I'm thinking "lid."
2. When they used wood fires, did they need to maintain them as coals rather than flames?
3. Here's a photo of a turnip still. Can you estimate anything about it, like how many quarts or gallons of decent moonshine might they get from one run, and where the cap is?
I appreciate your help and your interest. These chapters may not be ready for a month or so, and when I post them please feel free to laugh at my feeble understanding, and suggest corrections and changes!