Matty, the UJSM is (IMO) the most simple thing you can do in the distilling. You measure out the quantity of the contents and put them in your fermenter, when that gets done you put it in your still...oh damn, that's where the art comes in, now is the tricky part that no one here can tell you exactly how to do it. You can get theory and some pretty close estimates depending on your set up. The best thing you can do here is "do it" then see what you get, then do it again and see what you get after awhile you will come to understand some things, they may not be correct and they may be opposite of what they should be. Then you have a starting point to build on knowledge. I will give you a piece of advise from one Newbie to another, don't lock anything in stone in your mind right now except safety, safety, safety. Be smart and vigilant, but as far as the nuts and bolts of distilling go I gaurantee you'll get one or 2 cross threaded at first so don't lock it in, keep good notes and good hygiene practices. Read the parent site thoroughly, keeping in mind everything but especially things like chemical reactions and interactions and if you put this thing in your mash it'll kill you or poison you or do this or do that, but some of the entries are made by other human beings with a totally different rig than you've got, they aren't infallible. Get some experience to build on and tweek, stay with one mash with the same grain bill until you get something good and get it consistantly then move to something else. I'm sure there are others who agree with me and some who may not, but I wish I had this knowledge in the beginning. There's other things I'm sure you should know but they aren't coming to mind right now so maybe someone else can expound on them or these. Good luck, all the best.
15 gallon pot still, 2"x18" column with liebeg condensor on propane.
Modified Charles 803 w/ 50gal boiler, never ran so far.