This document summarizes an experiment on the correlation between reflux ratio and mass fraction of distilled ethanol. The experiment involved continuously distilling an ethanol-water mixture at various reflux ratios. Key measurements included temperatures, pressure drop, distillate sample times, volumes, masses and temperatures. Decreasing the reflux ratio from 25% resulted in a decrease in the average mass fraction of ethanol in the distillate. The distillation column was modeled to have 6 stages using flash calculation and McCabe Thiele methods. Recommendations for future experiments include determining initial ethanol composition and ensuring steady state is reached.