Demon Alcohol*

I told someone almost a month or so ago that I'd do a post about how to make wine at home with stuff that you've probably just got laying around the house already. I am lazy, however, and I'm just getting around to it.

Here's what you need. I'll put substitutions in parenthesis.

-Fruit (Fresh or canned. Save the juice if its canned.)
-Bread Yeast (Actual yeast for wine or champagne making may also be used. If you don't have any yeast, though, you can just use white bread)
-Sugar
-Water (Spring water's nice)
-Container (Soda bottles, milk jugs, etc. Nothing metal, though.)
-Balloons (If you're using a container with a large mouth, substitute latex gloves)

First, make sure the container you're gonna use is really good and clean.

Next, mush your fruit up really well. If its canned, it should be easy to do. Leave in the juice, too. The amount of fruit you use is dependent on how big your container is and how strong you want your wine's flavor. I'd use a few ounces for a gallon.
Mix your sugar in with the fruit. This depends on the strength you want your wine to be (alcohol content). I typically just keep adding it until the mixture is a really thick and gritty paste. A cup or so may be enough.

Dump all of that stuff into your container (You may need a funnel if you're using a soda bottle).
Add a little water.

Next, prep your yeast like it says on the packet. Pour only about 3/8-1/2 of the mixture into the container.
If you're using bread, just get about 4-6 slices and crumble them up. Mixing in a little water may make it easier to put in the container.

Fill the rest of the container up with water but leave about 3/4 of an inch or more air at the top.
Stretch the neck of the balloon over the top of the bottle and make sure its secure and tight.
If you're using a latex glove, do the same thing. If it isn't secure and tight, use duct tape.

Now you let it ferment. Put it in a place with a nice temperature (not too warm, not too cool) that doesn't get too much sun light or other light. A closet's nice for that.
As it ferments, the balloon will fill with air. That's what happens when the sugar and year ferment to make the alcohol.

After its been allowed to set for at least a week, its done.

But there's gonna be some junk at the bottom of the container. That's the dead yeast and the other stuff you put in there.

The best way to get the wine out is to siphon it out with a little clear tube (like the kind you use on an air pump in a fish tank). Siphoning allows gravity to do all of the work. Just don't let it suck up and of the stuff from the bottom.

Put it into a clean container (glass is best but plastic's fine if you're not storing it for too long).

Now you're done!

Here's some points, though:
-The strength is determined by how much yeast and sugar there are in the mix.
-The fruit gives the wine flavor and adds in sugar for fermenting.
-Some people just toss in fresh fruit that's uncleaned and a little water and nothing else. That's because the uncleaned skin of the fruit may have natural yeast on it that got there while it was on the tree/vine/plant.
-Using canned fruit (typically peaches) and bread makes what is commonly known as "Jailhouse Hooch".
-You can easily make some hooch with a big kick with this method.

Anyone got any questions or comments? If so, post 'em!

Try it, people. Its shocking how simple and how little work is involved to keep from having to buy wine/hooch.

-=The Prynce
*Disclaimer: I hold no responsibilty for anything that results from anyone trying the things in this post in any way.