its best to do in small batches because it can be very active and usually done fermenting in a day or two, three topps, but its an awesome white or aged banana rum/brandy but aged to its prime in chard and toasted
(freanch and/or american) chips work best for the french oak almost dusty even and infuse while its ice cold and pree proof shoul be started with ice to chill leaving abv above 60 (otherwise you will need to set up a small rig to distill octane to cleanly infuse and for tify if you have a punp and filkter system, you can refine and test maybe bottle, i do a fem more things myself but anywayt the idea is this:
1 get tools..
- airlockable ~5Gal wine frementer with airlock....
- sanitizer quick rinse of bucket
- worm condencer (maybe thmper keg for better product
- Pot Still 4-9 gallon , maybe a reflux.
anyway, thats all up to you
now for the hard work but fun work so yah1
11 lest mae a baby banana brandy rum so good that its myspeciallty, i tave this distilanr withe care ang have made many works at an expenantal rate i jusa need to find what i can ofer that beopl went and i think i have to loose my tru EGO