cabbagehead
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Wine is fruit juice that has been fermented by yeast. It is the easiest home brew liquor you can make.
You will need the following:
Juice: Preferably 100% pure, or 100% with added vitamin C. Some additives will keep the yeast from growing properly.
Yeast: This should be wine yeast, not brewer's or bread yeast.
Sugar: Dextrose is preferred, but any household sugar will work. Honey will take longer to ferment.
Airlock: This device lets CO2 from the fermentation out without letting bad things in.
Carboy: This is large jug designed to handle fermentation pressure and can easily be fitted with an airlock.
Autosyphon: Lets you draw off the wine from the container without picking up the yeast.
Funnel: Makes getting the ingredients in easier.
Bottles: for storing the wine.
1. Clean everything you are using in brewing thoroughly. You can do this with brewer's cleaning solution or a bleach solution: mix a half-teaspoon of bleach per quart of water.
2. Pour in the sugar, juice, and yeast into the carboy with the funnel. Seal with the airlock.
3. Set in a cool (65-75 degrees) dark place until the liquid is clear. This will take at least a month. Occasionally the airlock will thump, releasing CO2.
4. Use the autosyphon to empty the carboy into bottles, leaving the yeast at the bottom.
If you want to make something simpler but not headache-inducing, try making Japanese plum wine.
 Posted 5398 day ago
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