I’m at this point.

[Ace21]

Good morning,
I am coming to ask of ideas on what I can do to improve my process. Some back ground is that I have a pot still 13g with copper column and liebig condenser, I also work at a sugar mill, and instrumentation. Well I opted to heat this thing with a 3500w heating element 240v with a cheap controller watching temp on top the column with a rtd. I have read that you can’t run the still auto because of some chemistry/physics with mixed liquids it’s been awhile since I took chem class. I use the controller though because I like take it slow to see what I get in stages especially since I am new to this. I wanted to get into distilling one because I work at perfect place with plenty of supply, and second because ever since I distilled artificial cherry flavoring and other things it’s kinda stuck with me. It’s funny how you think you’ll be in a lab then your out playing with computers and field work. Anyhow sorry for the ramble. It is sugar cane grinding season, so for my first wash used 10ths of B magma(sugar and molasses liquid sand peanut butter color), to that added 2g distilled and 3g tap water, then used WhiteStar Caribbean yeast 1tbsp at around 72-74defrees f, and nutrient 2tbsp. I will admit I did not check ph. It was not bubbling when I left work, but could tell it has moved somewhat. Next shift I came on I had bubbles. Consistent but non vigorous. It fermented for 2-1/2 weeks. Doing that bubble action. Did get down to 68 and as high as 76ish. Hydrometer stood tall in the beginning and fell when check before bringing home, but don’t think It fell enough to read a abv. Was not able to finish distilling it was time to work but got rid of the foreshots and starting collecting my heads and whatever else. I don’t think I made deep into my tails as the distillate did not get hazy and tbh I think I was getting to hearts as the temp was around 196-203 as it fluctuated. Started at 170 set point and raised it by 5 to increase flow. Finished and toss the rest out the boiler, I’m sorry in a rush. I added water to the distillate 35-40z pint and it turned cloudy and I thought it wouldn’t do that as I thought I was in the hearts. I read that is because of tails and if so I’m sad. Added water to my 5jar which is 20-25oz and still cloudy. So I am not sure what I did wrong. But I keep on moving made a second batch with syrup 3 gallon of syrup with about gallon filtered tap water to about 20brix and added the same amount of yeast and nutrient close to around 80degrees. It’s been bubbling kinda like the first batch for 2-1/2 weeks a day. Going to try to distill this when I get home today. I made a third batch as well with 4lb raw sugar and 7.5lbs of our final molasses also added the yeast around 80 degrees. It has more bubble action though it seems faster. Things I believe I need to get/do is a refractometer, more jars, and complete this 2nd run to learn more of the still. Any tips and ideas are very appreciated. Hope this wasn’t too long of a read I also plan on tracking temp better and jars with ounces.