[Fadiver]

Yes, but according to other sources I’ve read, methanol and ethanol should have started to boil out at earlier temperatures, regardless of how much is in the fermented wort, and then when the “dripping” stops, you know you’ve extracted all of it. If what MinnesotaShine says is correct, how would you ever know what you’ve produced? or are you saying that 208-212 is ethanol and 212 starts to produce water?

[Fadiver]

Thanks for your help… I think the ABV was about 15% based on the gravity readings. The temp probe was dipped into the mash (and I’m about at sea level) A few other thoughts come to mind, though – the still is designed for about five gallons but I only boiled three. Could that mean too much “space” which would not create enough pressure? Also, after the water began to boil, it was clear that steam was coming out of a poorly soldered seam below the column, I guess at first I assumed it wouldn’t matter since the methanol, ethanol, water, etc, would all float to the top, past the leaky seam. However, maybe at between 140 and 208 it all just escaped and I couldn’t see it. Finally, although I read that the tails were dangerous since they contained methanol, I also just read that sugar shine (my recipe was only brown sugar and ale yeast) shouldn’t contain methanol anyway. So maybe there was nothing in the mash that would boil out before 208 anyway? Again, thanks for any assistance; I’m finding this a very fascinating hobby,

[Author]

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