If you have a stock pot, a steel bowl that is large enough to sit on top of the stock pot, and a Pyrex measuring glass, you can start distilling now.

Put the glass in the center of the pot. Fill the pot with not enough mash to float the glass. Top the pot with the bowl. The condensate will form on the bowl and run towards the bottom center of the bowl, where it will drip into the glass.

I was able to distill a few bottles of home made apple wine that I had screwed up some additional flavorings on. It took a couple of hours for 3 or 4 bottles.

You'll have to do your own research on the finer details of making this work. I figured it out from first principles in the middle of doing it, so it's not that hard. Hell, people have been distilling for centuries, before they even knew what caused fermentation. Anything pre-Industrial Revolution peasants could do, I should be able to figure out in my modern house full of power tools. I'm not here to teach you how to do this, just inform that it's possible with equipment you likely already have.