Bain Marie vs standard pot still

[udiraz]

Hi

I am considering buying a new larger still.
I can choose between standard pot still and bain marie still.

Well, I distill fruits - mostly grapes and apples.
With the bain marie still I will be able to make great real grappa from the grapes leftovers, which is really nice.
I can also do Arak with aniseed inside the still, which is also really nice for me.

My question is - is it possible and practical to distill wine (brandy) with bain marie still ?
I mean - will it be as useful to me as a standard pot still, plus the added value of grappa and other spices that I can put inside ?
I can only assume that the distillation will be slower on plain brandy, is that correct ?

Thanks, Udi.