"I am not an ""expert"" nor am I a novice. I just see a lot of questions on the forum that can be answered with a simple explanation...so let me try and help.
I run a reflux still (similar to the brewhaus extractors) of my own design and construction and typically get two+ gallons of 95% / 190 proof per 12 gallon run.
The process is fairly simple, let me try and explain.
I start with two fermenters 6gal capacity add 17lbs of sugar to 4gallons of water in each bucket. I add slowley and mix with a 1/2"" battery powered drill fitted with a paint mixing auger. Use warm water to help disolve the sugar.
I used to try starting with 5gal. of water but had too many disasters, I didn't take the volume of sugar into account so my fermenter was overfull.
After the sugar is disolved and I top off to 6gal. I stir in the turbo yeast with the drill and auger snap on the lid and fill the airlock with water.
I keep buckets inside and keep a constant 70-75 deg F after two or three days I pull the lids and stir the mix again with the drill.
Ferment is typically done in a week. I have never tested with a hygrometer. but a sip of the mash will confirm it's content of around 18-20%.
Next comes magic time...
I fill the boiler (I use a a keg) with both buckets, attach the column and get everything else set up. I use a large cooler that I fill with frozed water filled 1 gal milk jugs and about 4 gallons of water and set my pump in with the line attached to the lower condenser port and set the discharge line (from the column) in the cooler I turn on the pump to test and fill the hoses and set up my collection jars (1 qt mason jars) and testing station, (I check each jar with an alcometer)
After all is set I turn on the gas burner. In the winter I follow the same ritual but inside with a heavy duty hot plate.
Usually takes about an hour and a half to get up to temp. I use a digital probe thermometer inserted through a rubber bung at the top of the column. I keep the probe tip about even with thevapor dicharge line.
When the temp stars climbing toward the target temp it really moves!
As soon as it starts moving I back off the flame and turn on the pump.
The temp is perfect when it hits 78 deg C I try and keep it there for the entire run. I throw out (or retain as a solvent) the first 100-200 mil of collection.
From then on it's a matter of ballancing flame and/ or adding ice to the recirculating watter to keep that 78 C temp.
Once the majority of ethenol has been extracted the temp will jump to 81 C+ and you won't get it down. I keep everything collected over 80 C seperate and dump in to my next boiler full.
Keep plenty of ice on hand, I went through 16 ice jugs last weekend.
You should end up with 8-11 1qt jars that test out at 92-95% clear as water.
Cutting with distilled water and filtering gets it all ready for flavoring!
Cheers and good luck!"

"It takes me about 4-5 hours,start to finish,but Im using a hybred column.Its not a tall reflux,but more like a potstill,with a plate or 2 in it.I use propane. It totally depends on your setup,and heat source.I also have a 36 inch nixon stone reflux,and depending on how much reflux I put back in the column,the time will very.I could run it wide open{85%} and do 12 gallons in 4-5 hours but if i set it to go drip drip drip,It would take much longer,but would be very pure,and over 95%.I dont use it much.I like my hybred potstill column better.
The stuff that I run is clean enough that I just dont run the big reflux.
wineo"

"wineo,

how much product do ya get off your 12 gallons....i ran a ten gallon batch and got about 3/4 gallon of 90?

stephen"

"appreciate the response....i was only counting the good stuff that i retain. I do toss the first 200ml/sugar wash...when the temp. shoots up which is when the tails get in, i shut it down....i have been getting 180-185...for some reason can't hit the 190 mark...and i am running steady to slow drip...oh well....life's rough.

stephen."