The easiest thing is to look at several recipes, then decide on the quantities of ingredients. Here is the basic list:
* Fruit
* Sugar
* Water
* Acid blend
* Pectic enzyme
* Yeast nutrient
* Kmeta ( or campden tablets)
You will need to determine what to use and how much to use for each basic ingredient type. Just like cooking, it is best to start with a known recipe, then start to modify it as you gain experience.
For the question of how much sugar to add, here is what I usually do:
* Freeze/thaw the fruit, then mash it and put it in a nylon mesh bag
* Add the water
* Add about 2/3 of the sugar you expect to need (based on the recipe and your target ABV)
* Add campden tablet, acid blend, and pectic enzyme
* Mix everything up and then wait for 12-24 hours.
* Then press the mesh bag with a spoon to release juice and mix thoroughly.
* Use your hydrometer to measure SG (or Brix), and calculate how much additional sugar you need.
You will need to do something similar with the acid blend and measuring pH
Once the sugar level and pH are correct, you are ready to add yeast nutrient and yeast.
Then