Here is a post I found on Yahoo-"Distillers"

Bring about five gallons of water to a good boil, then add 12 pounds
of (unhopped!!!) pale malt syrup and dissolve it, then boil it for a
good 15 minutes, then cool (I use a wort chiller, it takes me 20
minutes to get this much water down to a pitching temp)- pitch with
either 60 grams of dry bread yeast, or any ale or lager yeast that
(This is important) has a reputation for producing low to no amounts
of esters (these are nasty in whiskey). after about 3 to 4 days
distill it and make the cut according to the corn whiskey book. I put
mine in a bottle with some toasted American oak chips, diluted down
to 50%abv - The best malt whiskey I have had in a long time! YOU HAVE
GOT TO TRY THIS !!! (yeah, I know, three exlamation points- the sign
of a true madman-trust me anyway). The next experiment is to steep 50
to 100 grams of peated malt (grains) in the 5 gals of water (at 155F
for 45minutes) before bringing to a boil and adding the malt syrup-
You guessed it- SCOTCH!!! and IRISH WHISKY from a store bought still
(a eurostill) and maybe an hour or two of stove work- no mashing
temps, no worrying about water hardness or Ph or iron content-
simple, easy- you gotta love it.
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For more recips do to homedistiller.org/

I have made white lightning, I just started with sweet water wine. Its real easy if you know how to make wine.