What ratio do ya'll use??
Fruit to sugar to yeast to H2O??
I always wanted to make some but never really knew how much to use...

I learned most of what I know from this site. Bought my equipment online.

http://winemaking.jackkeller.net/index.asp

Gallons of juice equals pounds of sugar. 10 gallons of liquid = 10 pounds of sugar. Yeast is roughly 1 pack per 5 gallons. Bakers yeast can be used and is readily available, but there are other yeast used which can increase the alcohol content a couple of percent, making the content about 15 % +/_ 2%. That is when the yeast cannot survive and dies off. If you want the alcohol level even higher, you can freeze a gallon of your wine. Then suspend the container upside down and let it melt down to about half to 3/4 way. The alcohol releases from the frozen juice before the fruit juice and water content melts. Your alcohol content will increase each time you do this.

Someone in the Lake Charles area let me know when yall get a batch made ill buy some. I love some home made wine, my buddies dad used to make muscadine wine and that was some bad arse stuff!

I'm more inclined to build a still. Like some good apple pie shine.
Picked up a jar of 150 proof clear when i was in florida and am turning it into apple pie right now.

If you are even thinking about making alcohol you NEED this book! It covers it all. I bought it and it is a great read. Very informative and entertaining. The Alaska Bootlegger Bible.

http://www.happymountain.net/