In the drycleaning industry we constant filter the solvent, perclorethelene, while cleaning the clothes.
Every few days we distill a portion of the solvent in a stainless steel still. Use steam to heat it to about 135 deg. You vary the steam pressure to regulate the temp.
The vapors then travel thru a water cooled heat exchanger bringing the solvent back to liquid.
My father back in the 60s had ATF come in every few years and check the still for mash.
The drycleaning still is perfect for mash, temp is nearly the same and with a SS pot and copper cooling coil to neutralize acidity it will be clean and mellow.
I can run 30 galls of solvent thru it in about 3 hours so production will be good.
I do not drink as a rule but i do sample some homemade stump juice that friends come across for quality.
An old farmer told me that the type of corn is very important for taste.
He still runs off a small batch for sampling at dove shoots in the fall. No sales and no taking any home. You can try it if you like but he will not supply it for you beyond that.
He is in his 80s and only does it cause the government says he can't.
Excess grapes off the grape vines can be thrown in a cooler along with sugar and yeast, let sit a month then drain and bottle. It can be stronger than regular wine too.
I like K2 for oil.
