My interests are in vodka/neutral spirits and in rum. I was loaned an AirStill a few weeks back and have since distilled a few bottles of wine, one run of my home brewed hard apple cider and two runs of rum - one just black sugar / molassas and one black sugar, molassas and bananas. I ordered a 38L combo still from Distillex that was delivered this weekend and have a 5.5 gal batch of coconunt sugar and a 5.5 gal white sugar wash going now that I hope to try my hand on next week.
From background perspective, I've probably watched 50-75 hours of Georges videos, a dozen or two of Jesse's on Still It and a few of Bearded and Bored. I've also read Making Gin & Vodka by John Stone and I've gone through the spoon feeding page and links here (obviously haven't read everything there). I've done most of my mashes from the "tried and true" page here.
I have a few questions about a particular part that came with my Distillex still - I think it is a collector cup from Stone's "Hatstand" model. I'm unclear where this particular part goes in my still which is a 2" column still with packing topped by a reflux condenser that feeds a shotgun condenser. Just don't understand where a hatstand would fit into this setup. I can post a little clearer question, but am excited to get started with my first run of a "real" still. The AirStill was fun, but I'm ready for something more than 4L runs
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