I stand by my comment that 6' packed column might not be enough on its own, but in the configuration Paul (Southernhighlander) describes, combined with 6 plates, that should indeed work. We did the same thing for our 8' packed column, adding 4 plates, just got us over 190. But it was not optimal, and a bit harder to keep stabilized. In the end, we switched over to a 17 plate column of smaller diameter, using, by the way, full disclosure, a SS pot we purchased from Paul. Another advantage of plates, if you can observe them while running, is you can see how the column is stabilizing, and if it is being overdriven or underdriven. Also, if the structured packing is not of good design or packing, you can get non-uniform behavior. That said, a good structured-packing-filled column can make great vodka, and is usually far cheaper than the plated column.
A rough rule of thumb for packed columns is the height in feet should be roughly 1.5x the diameter in inches. That was our experience, and is similar to that described by Paul for the Vendome still at Rock Town. But the specific height required will be dependent on the kind of packing used.
I also agree with Paul that you don't want to be direct heating high-wines. In addition to the safety issues, the high proof alcohol is more corrosive, and will likely cause even stainless elements to quickly erode and potentially fail.
Cleaning wasn't hard for us for a packed column, we just back flushed by circulating hot PBW and back rinsed by circulating hot citric acid, and that will clean in place. You can also remove the column, seal an end, and fill for soak cleaning.