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Read the moonshine junkies website walkthrough. A still is a still.
Or be a tight ass and pour it all in a bucket and put it in the deep freezer overnight. Pour whatever doesn't freeze into a bottle and drink it.
Either way you're seperating the alcohol. That all distillation does anyway. Distillation strips most of the flavor out of the alcohol and leaves it tasting like paint thinner. The "flavor" in whiskies and bourbons mostly comes from the aging in oak casks. Whiskies and bourbons are done in a reflux still. Brandies are distilled wines done in a pot still. With a pot still you don't get the alcohol yield but you get a lot of flavor retention.
You have to decide what you're looking for; more flavor or more alcohol and go from there.
Pot still - Don't count on more than a 30% alcohol yield, but you will have more flavor.
Reflux still - More alcohol (40% or higher), less flavor without aging.
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