One of my favorite recipes is simple: you could call it brandy if you use real fruit juice. The distillate will have a fruity careover.
in a 5-gal (20L) bucket throw in 10-12 pounds (5kg) of white sugar, pour 2 1/2gal. (10L) of near boiling water in and stir well. then mix 2 gal. (8L) of your favorite fruit juice. I've found that the more exotic the fruit the better flavor you get. Toss a good sized handful of yeast on top, stir well cover the bucket and leave in a place thats on the cooler side for 2 weeks. Cool as in 68-73F.
I didn't invent this recipe either but its easy enough for a beginner to play with and master the skill of mixing a wash, starting a ferment and distilling with just a little effort so even if you've made likker before give this one a try its not too bad really.
I always add nutrients to my washes and mashes but if you dont have em get some for next time and see if you notice a difference, I think you will. Happy stillin.