You don't have to use his equipment. He speaks to this as he makes it. A still is obviously the most expensive item. But that's likely always the case if you want to distill anything.
that is reflux, a very expensive one. the most important thing to remember to get it clean. Actually, im surprised he used all those other ingredients in his mash. The reflux he has should be able to strip most if not all those flavors away
Afaik, a reflux will do everything and keep or remove as much flavor as you want. Strictly depends on how you configure and run it.
not really, reflux traps water (it refluxs) and and lets vapor escape to where the vapor gets condensed back into a liquid. Its the water that carries the off flavors and the water gets sent back down same process. This why temp is important, water and ethanol have different boiling temps
here is just his column
https://brewhaus.com/6-plate-sight-glass-distillation-column/
(post is archived)