It would have been useful to see the temperatures of the still as the distillation progressed through the video. I usually adjust the temperature of my hotplate to try and keep the still temp steady once it starts dripping to collect the foreshots and heads, then increase temp until it starts dripping again to collect heads, keeping it as steady as I can until it stops dripping, then increase it and collect tails. When making rum with dunder, some of the congeners in the tails are a lovely (small) addition as long as I can be patient enough to let them sit for 6-12 months to let the flavours mature and mellow. I keep half the heads pure and play with the other half and some of the more interesting tails fractions.
I have found that using the container the alcometer came in to hold liquid to measure ABV means I can measure smaller amounts so I don’t have to mix fractions to keep track of the ABV.
