I use a reflux still rather than the old school(and much easier to make) pot stills......you need a big kettle with lid (some folks use an old keg ) a heat source to heat it(mine is self contained or can use an external heat source like a fire or stove top) and a condenser coming out the top(in the movies that is the curly copper line going to the output bucket. its only purpose is to cool the steam containing alcohol into a liquid again......tempuratures are VERY important..you WILL go BLIND or DIE if you dont watch your tempuratures!!! Never keep product that comes out before the temp at the top of boiling kettle reaches 76-78 degrees...I dont star keeping it til 80 degrees...if you are going to process it twice thru still then you can stop taking product at 93 degrees but if you are only running it thru once then never take product that is over 91 degrees ...again I dont keep any after 90 degrees to stay safe.....30 days in charcoal or a charred barrel will mellow and flavor(charred oak)......start with cheap wine for your first batch before you brew your own wash(beer)...best and easiest recipe is dextrose(corn sugar) and turbo yeast( pounds of sugar to use per packet of yeast is on the packet) and hot water.....most common mistake is haste. use the lowest temp possible to boil the mash and the temp will be easiest to control at the top of boiler.......