Distillation is quite simple. You need a sealed system composed of a container to heat the solution to a vapor a condenser to cool the vapor back to a pure form. I have seen an electric crockpot with a steel lid used to heat the mash and PVC pipe as a tube to draw off the vapor. The condenser is simply a milk jug full of ice water with the tube thru it.
The tricks are to discard the start and the end of the run.
Alcohol vaporizes at about 178 Deg F. Water at 212 Deg F.

I have seen stills made with large pots and woks as lids they put a smaller pot inside the large one sitting on a pedestal. The liquid vaporizes in the large pot and condenses in the wok lid and falls as "rain" into the small pot that is held above the heat. It helps to put ice in the wok lid. As you can imagine its hard to tell the temperature. But a remote electronic meat thermometer will work.

Do this only in well ventilated areas! Alcohol vapor can explode.