Sorry you didn't get more replies here Buddha,
This is the only thread I have time to reply to tonight and I probably shouldn't be replying to any as I started work way too many hours ago today. Hopefully what I write will be of value though...
You have a lot of things going for you on this site (well, usually
). I would have hoped that someone would have already advised you as follows...
1. The only 'space-saving' you will get between full-volume and sparging is the volume of 'Liquor Retained by Grain' This is pretty much the 'Volume of Mash (VOM)' less 'Volume into Boil (VIB)' (see Section K of the BIABacus.)
2. The great thing here is that, the BIABacus, if you study it, will tell you how unnecessary sparging is in nearly all scenarios...
3. Also search this site for the original 'Sweet Liquor Shop' posts.
...
In writing the above, I have not had time to study what system you have bought but if it is anything like any system, including the Braumeister or a single vessel BIAB, studying and understanding the above will serve you very well and put you way ahead of most brewers when it comes to understanding the production of sweet liquor.
PP
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