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I'm not on here to argue. Everybody needs to do their own thing. I'm just saying that if you keep redistilling a product that has already been taken to azeotrope, you can't make it into, Supertrope ? You can however change it back to a less than pure product with water, and the stuff that's stuck in the joints of your distillation equipment, and pull that off in the next round (or 50 rounds) of distillation, and extract some of those added impurities in the re-distillation process, that smells like a head. You can even add things in that water that you can't get out at 88% like lime that gives your redistilling spirit a different mouth feel, that makes you think it is "more pure" but it's really more of a mask. if you do however have a still that can make NGS better than NGS, I would love to see the specs. All of that said, when we make a vodka out of wine, vs for example wheat, we control our proofs to the minimum of the legal requirement to intentionally leave flavor and aroma nuance in the product. To me, NGS is just too ordinary. Prost

an inexpensive glass still and the required thermometer and hydrometer are what's needed. the procedure is in the gauging manual in 27cfr 30.32(c). in the process, distillation is used to remove the sugars (that are more dense than water and will push your hydrometer up making the amount of alcohol seem lower) with water. then you measure the proof in the usual way. let me say it again: replace the sugars with the amount of water the sugars displace. the trouble is that while you are making the batch, you actually can do the weights and arithmetic quite accurately, and your results will be spot-on, but when gauging for tax, you are required to use the prescribed method noted above. you might as well spring for the glass still now.