Choose your wine carefully. Heavy "oaky" flavors tend to not transfer well while light, "acidic" flavors tend to be heightened in the finished product.

Pour your choice of wine into the pot still and place the still on the stove. Do not fill the pot more than 3/4 high.

Place the pot still's receiver into a chair near the stove and give the tube connecting the receiver and still enough distance to cover so that the liquid flows freely through it.

Bring the pot still to a boil for one minute, then reduce it to a moderate heat setting. Heat the still until almost empty, then turn off the heat.

Allow the contents of the receiver to cool, then bottle your brandy. Your brandy will be ready once it is cooled but for additional flavor, you can store bottles of the brandy for a few months to age.