Once you have the sauce- Line a bucket with a 5 gallon paint strainer bag. Boil some water, disolve. 4 lbs of white sugar, leave to cool.
Put mushed up fruit and sugar-water into the bucket, and top up with fresh water. Add desired yeast (Ale, wine or champagne), cover with a clean kitchen towel or the like. Ferment 5-7 days, then remove the pulp of the fruit via the paint strainer bag, allowing all the liquid to drip into the fermenting bucket. Cover with a proper tight sealing lid and airlock and allow to continue fermeting following normal wine/cider procedures from here.
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.
And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.