Hey Aussies.
I'm from St. Peters, Missouri, USA and have been distilling successfully for only about a year.
The only plastic I use is fermenting buckets and airlocks -everything else is stainless steel and copper.
Even the funnels.
The still -"Shirley"- is an 8-gallon, 2" reflux store bought with copper packing.
Shirley hasn't stopped in a year, and I've been lucky enough to have no failed ferments for
whiskey, bourbon, rum, rye, gin ...and throw in some brandy, too.
All-grain is the hoot, but I don't snob away from a good sugar or molasses.
I'm also a beer brewer, so I may see you around in that forum, too.
I play well with others, and enjoy the knowledge sites like this impart.
Already have done a lot of reading here, and had to join.