crazychristian

We've done a fair amount of work with cider makers around town, distilling old batches and whatnot. 50ppm will be definitely be noticeable in the final brandy, but it will not wreck your still. We even tried a run that was over sulfited (~100ppm) and while it was horrific smelling (we ended up ending the run halfway through as nothing of value was coming out), we didn't see any issues.

Just clean your still well in-between your cider runs and whatever else you are producing.

We do, but we set it to 90F to just take the edge off during the summer months.

Not interested in spending more on cooling things down while you're heating things up, I'd suspect most fall into this camp.