Is it work using the still as a pot still to strip low wines or run you first run through the columns...
Some strip before they do the spirit run, others do a single run in a plated still. There isn't a right or wrong, just different, depends on what you are after. Sometimes the product dictates how it wants to be run, other times, economics.
Depends on your product. If you're making neutral you usually want to strip first to get as much spirit in the kettle for the spirit run. That makes flooding the column, balancing take off and proof easier. Whiskey/rum/brandy/ect. can go either way. There are flavor implications for running straight from mash through a column vs double pot stilling. Your flavor is not something most of us can help you with as its subjective and unique for each distillery. That's why this is so much fun!
I've found the closer you are to a raw material the fuller the flavor. That's not always a good thing. If i distill once through a column i'll typically get a fuller flavor than if I strip then spirit run through a pot still. The number of plates and dephlemator settings of the column all effect the flavor of the spirit off the still too.
We strip some and we run some, rtshfd is right on point. I like pulling some my rum at about 165 in one run. I also perform a modified spirit run through my column of 6 plates, I load the column, equalize it, pull the compressed fores and heads, cut heat, let it dump (it only takes a few minutes) then heat it up again and run it with out forced reflux for the remainder of the run. You have options, give them all a try.
If i distill once through a column i'll typically get a fuller flavor than if I strip then spirit run through a pot still.