Bigginer yeast Brewer needs pointers.

[MOLOCHBREWS]

I want to produce some hard apple, grape, or peach juice using RED STAR yeast.
I feel I have all necessary equipment, but this is my first brew of any kind EVER, and want some expert advice to knock my first brew out of the park, even though this may be child's play for some of you.
I guess I should start by telling you the yeast that I have, which is 3 packets (5 grams each) of REDSTAR premier blanc dry wine yeast.

I'm aware that things should be sterile And sealed.

I realise that some people simply brew their stuff in the juices own plastic bottle, and still produce some good, cheap, high alcoholic booze.
But I have plenty of time to be neat, and want my stuff to be as top shelf quality as possible.

I want my final product to have 5.5-7.0 alcohol (I forgot, will this produce ethanol or alcohol?) by volume,
And it HAS to have smooth and gentle taste when going down.

I have two airlocks and two LUXUS thermoproved beverage dispenser kegs that i could modify in anyway for quality control, just not sure how exaclty,

But if you tell me that there will be no difference in my final product wether I use the kegs or just plastic bottles then I'll believe you,
Otherwise, they could be useful if someone could shoot me some ideas on how I could use them to rig up a diy high tech yeast brewing stand.

But if there's anything that I absolutely need help with is my measurements,
Example:
"Just put about __ grams of that yeast you have there into __ oz of some _____ juice, let it brew for __ days and you should have a decent batch of booze"

As well as some techniques to help me tweak it to my taste preferences.

 

[AZCoolerBrewer]

When I made a cider I sanitized my fermentors and siphoned the juice into them, but only because I was worried about blow off. I didn’t need to worry, My drilled stopper would have fit the jugs and the apple juice didn’t foam enough to clog an air lock. Just use the jugs the juice comes in, that way you can see what is going on. I would use about one pack of your yeast to one gallon of juice. You could probably double that without problems, but more than that and you’ll start to have issues especially if you don’t get some yeast nutrient to give your little friends some help. Without nutrient I wouldn’t inoculate more than a gallon per 5g of yeast and even then you will have to wait at least 6 weeks for you juice to fully ferment. I didn’t use nutrient in my cider and it took eight weeks to complete fermentation. To answer your question, ethanol and alcohol are exactly the same thing. The only difference is sometimes to comply with laws ethanol is denatured to make it unfit for consumption, but the chemical ethanol and alcohol are the same thing.