Made homemade wine a few times out of fruit. Grew up working on a a peach orchard and this old watermelon peddler would stop and shoot the chit once in a while. He had to have been born in the last part of the 1800's. Anyway, his recipe we used was 2# of sugar per gallon of whatever fruit juice you had. We tried blackberries first, then peaches as that was what we had. Mix it together, dump in some bread yest, work up an air lock and it was ready when the bubbles quit. More sugar = more alcohol. Always thought it came out good, little sweet maybe but last time I made it we upped the sugar content which made the proof a little heavier. Quart or so of that and you wouldn't be feeling much pain.
Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."