couple questions for my first run.

[cadillac_pimpz]

I would really like to make cointreau. Because im making a valved reflux still and because I will be able to just leave the valve closed so that the alcohol doesn't circulate; does this mean that my reflux still can also be used as a pot still? The first thing I plan on distilling is a few bottles of failed wine and about 1.5L of infused vodka which just didn't turn out well. Even those these are very strongly flavored, they should come out flavorless right?

[WalkingWolf]

Cadillac Pimpz,
I'm gonna save you the ass chewin you aughta get for stickin this in the Q&A with Mentors section. You need to load your still up and run it. Take measurements and figure out what your still will do. You've read enough to know (or should have by now) that flavor removal is dependent in large part to the design of the still and the skill of the distiller. Run the still, encounter real-time conundrums and try to solve them using the search function. Post the questions on the forum for additional followup. Still facing unsolved conundrums, then consider sending to the Mentor forum. Do some homework.

[cadillac_pimpz]

thanks, but you should know that college students hate doing homework. hahaha

[blanikdog]

But you know that this isn't college.