I also enjoyed learning on my airstill and have since upgraded so that I can save time when making my favorites. These are my notes from one of my last batches - they may be of some help to someone starting off. I used a TPW with some barley added made up to 27lts. I added about 2.5lt of feints from the previous batch on the stripping run. So in total did six 4lt stripping runs, then did three 4lt spirit runs
Add 2kg sugar, 250g barley flakes ground in food
processor to boiling water & simmer for 10 mins.
Add 2.2kg sugar, 250g tomato paste & lemon juice (2) off
heat & stir to disolve. Into fermenter, last 2kg sugar
stir to disolve, make up to 27lt with cold water. 100g Lowans Baking Yeast
sprinkled on top, in @ 28 degC.
Racked to secondary fermenter after 1 week
approx 23.2lt. Let stand for another week beofre stripping.
Stripped with previous brew feints to 7.2lt @ 50.7%
watered to 12lt @ 30.4%
Spirits runs produced 2.7lt hearts @ 67.3%
I have also added an attachment of the data table for one of the spirit runs with temps & cuts etc.
Spirits run data table.docx
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