Set up and first trial run

[paps]

Greetings everyone, this is my first post, recently retired and coming from a Smokey Mountain family heritage, my great grandfather was a moon shiner and I guess it runs in my veins. It all started with a visit to wine country in California to a wine maker from Hungary. He makes distilled spirits from anything he could get his hands on then blended them with his wines to make a ‘Nectar from the Gods’.

After reading about still making and the distilling process, I chose to go with the reflux plans posted here moonshine-still.com/ (the one on the right)

The stats below are observations taken during first run using tape water.

Reflux still in ‘pot still’ mode
Boiler = 24 qt. S/S stew pot
Burner = 30,000 BTU propane
Wash = 5 gal tape water @ 76.0 °F
Site altitude = 1150 ft.
Barometric pressure = 29.95 milb
Water boiled = 43 min @ 210 °F
Tower (30 in.) steam temp. = 208.6 °F
Condenser = 18.5 ft, ¼ in soft copper, double coiled
http://s213.photobucket.com/albums/cc26 ... rcoils.jpg" onclick="window.open(this.href);return false;" rel="nofollow
Condenser cooling = Garden hose water 76 °F @ 1 gal per min (water discharge goes into swimming pool)
Distilled water flow rate = 800 mil - 12 min (66.6 mil per min)
Distilled water temp. = 190.2 °F
Total distilled water output = 2 gal
Total time = 1 hr/47 min
Water left in boiler = 2.8 gal (.2 went to the angels . . ?)
Total run time = 2 hr 30 min

This link will take you to more pics of my setup.
http://s213.photobucket.com/albums/cc26 ... n_Spirits/" onclick="window.open(this.href);return false;" rel="nofollow

My reason for this post is to ask your opinions and suggestions before I waste a lot of time going off in the wrong direction. I want to make dark rum primarily. I understand the old fashioned pot still is best, but if I use essence to flavor, color and age in oak barrel, that should give me what I want?

Thank you for taking time to read my 1st post and your comments are welcomed.

[CoopsOz]

Mate, she looks good.....nice place ya got there too. As for the flavoured essences some speak of more success than others.