1st sugar wash reflux

[IP90]

Finally got to run a 4 gallon sugar wash through my reflux system. I started with a deep clean (after the 2 sac runs of carlo rossi) by removing the copper scrubbers and boiling them and giving the rest of the parts a good wash down. A couple of the scrubbers had some tarnishing, but still seemed safe to use.
It took 2 hours for my still to get the temp up in the top of the column. The column is 1.5" x 36" with 12 copper scrubbers stuffed inside. I feel like this is taking too long and I am going to try using only 6 scrubbers on the next run.
The temperature kept trying to jump up to 190 if I had the heat less than medium high (900watt cheapy electric burner) or the take off faster than 2-3 drips per second (the best takeoff seemed to be @175). I dumped the 1st 150ml and than started keeping 100ml at a time. After about 4 hours the temperature would jump up very quickly after re-equalizing (closing the take-off valve until temp dropped back to <180), so I called it quits. I got a full quart at 86% ABV. This was the perfect amount for my apple pie recipe.
The sugar wash had a strong fermented odor and a slight sour taste to it. The take had a sweet alcohol smell to it which was such a relief after the awful odor of my carlo runs. When doing a side by side comparison of the carlo and sugar wash I would say they have the same alcohol odor. The difference was a sweet (almost like cotton candy or a very sweet candy) from the sugar wash and a "bitter" smell from the wine take off. I cut a taste of the sugar wash take-off with water and it tasted pleasant - even went for a second taste. Still a slight numbing sensation, but with a pleasant taste unlike the carlo rossi take that made me want to gag LOL.
Final Thoughts:
The carlo rossi runs had a more temperature stable personality. I assume this is because it probably had a higher ABV (not 100% because I didn't get a good gravity on my sugar wash).
The carlo rossi take-off would make great fuel, but I don't think I could bring myself to drink it.
The feeling from getting of a successful sugar run through the still was so exciting and uplifting it made all the trouble with the wine learning curve 200% worth it.
My apple pie batch has a better taste and smell than the everclear and it hasn't even finished blending yet (usually give it a week or two).
Thanks for the feedback and help on these blogs- Would have taken years of practice to learn what I learned in the last month here.
The tips that I would pass to a newbie like myself - "Binder clips make a great lid to pot seal", "Just do the sac run- if not just for safety, do it for practice", "when reading (which you will do a lot of) remember every still is going to have different results-You have to learn your still", and "take your time; a rushed product is a poor product" (think of fast food).