I've put together a few tips on making your own wine so I might as well post it here.
A FEW POINTS ON WINEMAKING
BEFORE YOU START
All utensils, glassware and buckets etc should be sterile. This is very important. You will need a demijohn (a large glass bottle with a narrow neck that holds a gallon of liquid), an airlock and a siphon (try Wilkinsons). Places like Wilkinsons or chemists will sell sterilising compounds as well as yeast, enzymes and nutrients that might appear in the wine recipe.
If you want to work out the alcohol conent of your wine you will need to buy a Hydrometer and a measuring cylinder. Use the hydrometer to measure the specific gravity of the liquid BEFORE you add the yeast (ie the fruit juice/wine concentrate plus sugar and water mixture you get after following the recipe). Keep a note of this reading and then take the specifig gravity of the wine AFTER it has finished fermenting). The difference between the two readings will give you the alcohol content from a list of figures provided with the hydrometer. Don't expect a high alcohol content, some kits only make wine to about 8%, but if you find a stronger yeast you may get higher alcohol contents.
FOR A FIRST ATTEMPT AT WINE MAKING
Try a wine making kit and just follow the instructions. You will probably have to buy some sugar for this, to add to the wine concentrate in the kit. This should be granulated sugar, not fruit sugar or jam making sugar, which contain pectin and makes your wine cloudy. Make sure the liquid is at the right temperature before adding the yeast otherwise it will be killed off. Don't be upset if your fermentation doesn't begin straight away, or if it is slow although you might want to consider moving it to somewhere warm if fermentation doesn't pick up after a day or two.
Eventually the fermentation will stop, you will know when this happens when there are no more bubbles passing through the air lock. All you do now is wait till the wine clears and sediment sinks to the bottom of the demijohn. Once the wine appears fully clear, siphon it into sterilised bottles. You can also use empty, unwashed spirit bottles which are naturally sterile inside provided no other liquids have been placed in them. Clearing might take a week or two, or maybe a few months, depending on the fruit used. Once bottled your wine can be drunk straight away, or left for up to a year.
USING FRUIT/VEGETABLES TO MAKE WINE
There are plenty of wine recipes available online. Buy when the fruit is in season to ensure good quality wine that is also cheap to make.