You need ventilation. Ideally the power to the still and an emergency exhaust would be interlocked with an ethanol sensor (ethanol sensor alarms, still power turns off, emergency exhaust turns on). You need to keep the buildup of ethanol vapors to LESS THAN 25% of the lower flammable limit of ethanol. Please take the time to know about the chemical properties of the materials you are working with. Including how flammable it is and what can ignite the vapors (heat, lightning, electrical devices like phones, non-classified electrical equipment, STATIC). It is vitally vitally important that you look after your own safety. There has been a rash of ethanol fires lately. Know what Maximum Allowable Quantities are (120 gallons of product MAX outside of bottles in a building with no sprinklers). Have an appropriate fire extinguisher on hand. Ventilation in a distillery is backwards from a regular building. Exhaust from within 12" of the floor (ethanol vapor is heavier than air) and provide makeup air at the ceiling diagonally from the exhaust vent.