I made wine for years. I enjoyed walking the fields picking wild flowers and plants as well as other fruits and grains that I bought. And I got a lot of making homemade wine in the simple methods, one of which steps are as follows:
Step One: Go to the store and buy a 4 Liter glass bottle and 1.5 Liter glass bottle of wine. Go home and drink all of the wine. After you sober up, wash empty bottles.
Step Two: Fill the 4 L bottle half full of any store bought fruit juice (100% juice, no preservatives, not sweetened). Add 4 cups sugar (through a funnel), 1 teaspoon of yeast nutrient, 1 teaspoon of acid blend,1/4 teaspoon of tannin (for light wines like apple or white grape, don’t add for red grape).
Step Three: Fill the remained with hot water (like from the tap, doesn’t have to be boiling, just warm to help dissolve the sugar). Now put the lit on and and shake to get the sugar off the bottom of the bottle. Do this every ten minutes until the sugar is completely dissolved. Wait until the mixture (called “the must”) is about room temperature.
Step Four: Fill the 1.5 L bottle with the must you have just prepared. To the 1.5 L bottle add 1/4 of a crushed camden tablet, put the lid on and put in the fridge. Put a full crushed camden tablet in the larger bottle and swirl. Fit the large bottle with a pre-drilled rubber stopper and airlock (There needs to be water and a few drops of bleach in the airlock).
Wait 24 hours, then add all purpose wine yeast to the larger bottle. The must should start fermenting in the next couple of days as indicated by foaming and CO2 coming out through the airlock. 2 days after the foaming stops, take the smaller bottle out of the fridge, warm to room temperature, and add to the larger bottle. When fermentation has stopped and the yeast has settled to the bottom and the wine is clear (months later), carefully siphon wine off the yeast into another 4 Liter bottle and drink or put in the fridge. This method is rather crude, but you can get more sophisticated and buy more equipment as you get more into the hobby. If you want to age or store the wine for any amount of time, the siphoning and bottling needs to be done under sterile conditions.