I have a vevor air still with a power controller and have run a bottle of Carlo Rosi Chianti and a box of Franza Chardonay to get an idea of the process. Both are almost drinkable!
Most recently, I've done 6 gallons of molasses wash (terminology?) Which of course required quite a few stripping runs from my tiny still, but now I have 1.5 gallons of 40% low wines that I am hoping to dilute a touch more and run 2 spirit runs tonight.
One thing I've found so far is that there is a very strong "rubber band" flavor that has seemed to come through every jar in the process for all of my runs so far. I am hoping to get rid of it by running my spirit run super slowly. I guess I'll find out soon.
I'm super grateful that a resource like this exists, and now I'll go work my way through the rest of the required reading.