"I just finished my second run with the EEII, I took my time and seperated at each temperature change. I made a sugar wash and fermented at 70F, I let it settle for a week to clear. I discarded the first 100ml and kept everything at 76c to 78c. I constantly checked the ABV and used pint jars for collection. Each jar has a locker room odor. My Abv is 94%. I am using ceramic racshig rings and am wondering if this is the problem? Should I change to copper? I cut some of the distillate to 45% and mixed with canadian whisky essence. The flavor is fine, if you can get by the smell. I only kept the hearts for this mix. Any thoughts?
Thanks

David"

"Wade is quite right. Some copper is essential in the column to catch any sulfer compounds.

Also, the addition of bakeing soda to the stripped low wines will help immensly. This also helps make more distinct and definate cuts. At least 3 TBS. per gallon or more if off smells are present. This improves things just as well as a carbon filter or soak later.

I have used rashig rings and didn't like the end result either. I now use a mixture of ss and copper packing."