Here is a recipe for basic 'juice concentrate' wine from http://www.winemakingtalk.com/forum/...ead.php?t=3515
1 Gallon Batch
3 1/2 cans of frozen concentrate
7 pints of water
3/4 tsp. acid blend
1 tsp yeast nutrient
1 tsp of pectic enzyme
1/4 tsp of sorbate
1/8 tsp of k-meta or 1 campden tablet
1 sachet of Red Star Cotes Des Black yeast or equivalent
Take 7 pints of warm water and mix in acid blend, yeast nutrient, pectic enzyme, and frozen concentrate. When temp is within 68-75* F range either hydrate yeast according to instructions on sachet or just sprinkle on top of must and either cover with cloth or use airlock with bung. Sg should be around 1.085 at this point. When sg reaches 1.020 or near rack to glass with little head space. When sg is stable somewhere below 1.000 then it is time to add k-meta and sorbate and degas. At this point you can sweeten wine using simple syrup and let it clear by itself or use fining agent such as SuperKleer KC. Rack off sediment after about 2 weeks if using fining agent and bulk age or bottle. If using time to clear your wine then add additional 1/8th tsp of k-meta every 3 months to protect wine from oxidation and bottle when no more sediment drops and wine is clear.
Hopefully it gives you some ideas. a hydrometer will be REALLY useful. the pectic enzyme isn't 100% necessary but your wine won't be as clear at the end without it.
k-meta and sorbate could be tricky for you to obtain too...they don't *have* to be used but they're good ideas for stabilizing and preventing oxidation after bottling.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10