A former colleague is a long time distiller. He is a German mechanical engineer with the usual attention to meticulous detail of that breed. He acquired a Labec electric laboratory still from government auctions and uses it regularly.

He says it is most important to have very accurate temperature control. That there is a very fine line between potable ethanol and the stuff that sends you blind.

He normally distills sugar/yeast brews into schnapps to which various essences can be added to create faux other spirits. He also does Korn from corn/barley/wheat, vodka and akvavit from potatoes. He likes the still for its ability to turn a bad batch of home brew beer or wine into potable spirits.