The simplest way I remember reading about distilling spirits from wines was to use the freezer, freeze it then when its frozen chip it into little bits (maybe a food processer would help there) and bung it into a funnel with a filter to stop the ice getting through.
If I remember right you have to get rid of the first few percent (can't remember how many though) as thats the fusill oils bit that makes you go blind and gives you a worse than usual hangover and then the next how many percent are the spirit. If you allow it all to thaw out you end up with it being just the same wine as you started with.
My mother had (and I borrowed for ages so should still have it
somewhere) a book called something like making wines beers and spirits but I can't find it
One of my grandfathers must have done it years before I was born and I still have his glass distilation thingamybob in the shed.
Edit, not sure but
this title sounds about right from what I remember.
Oh and yes, its naughty, don't do it.. blah blah blah, slap on wrist for even mentioning the merest thought of it.
regards Scott
Oh and another thing, if you
did live in new Zealand and it
was legal you should be able to get some decent info
HERE, but as you don't then don't.