Been using this little recipe for years to make a ton of homemade booze. its tastey and does the job! Enjoy http://plaza.ufl.edu/scott28/wine.html
My favorite wine recipe is 4 1/2 gallons of Welch's (no preservatives) 5 lb's of sugar 1/2 gallon blackberry puree I let it age for about four months. I use food grade 6 gallon buckets for a fermenter with an airlock.
"Table sugar" (aka sucrose makes a lousy fermentation, it produces by products that creates hangovers and other ills. There are 3 ways to overcome this; 1. use a simple monosaccharide (i.e. fructose). 2. make inverted sugar from it (a.k.a. candi sugar). this involves using a weak acid like citric acid, ascorbic acid or Cream of tartar while heating it to break the disaccharide into two more simple sugars monosaccharides, in this case fructose and glucose. 3. use "ginger beer plant" Ginger beer plant is not a plant but rather a symbotic "organism" much like kombucha or kefir comprised of a specific yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and bacteria Lactobacillus hilgardii (formerly Brevibacterium vermiforme). With ginger beer plant the bacteria consume the yeasts by products resulting in just almost pure alcohol and CO2 being produced from the fermentation
