-Add safety considerations (eg. fermentation should be done in a well ventilated area)
-This is a sadly misinformed design. In order for the ethanol to evaporate off the dark wick and recondense on the glass a few inches away, the still would only work in an exceptionally narrow temperature range. One not likely to be maintained any place on earth that the sun is shining sufficiently to operate the still. Our forefathers did not hammer graduated coils out of copper or blow them out of glass for the sheer joy of it -- they were necessary to make their stills work. If the fruit were as low hanging as this designer imagines, it would already have been picked.
-Add diagram illustrating flow of ethanol and water when in operation
-How would vent affect the distilling of ethanol
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