Larry Stoter wrote:
[...]
Mixed summer fruits works well, too - basically, anything that is
around, boil it all up and add sugar to get the OG right.

You do need a proper wine yeast.

I'd never boil, though: for my taste, it spoils the flavour. I've never
bothered with measuring OG, either: I just work on the principle that
every quarter-pound of sugar in a gallon, if fermented right out,
raises the alcohol by 1%. So for most fruits, three pounds or so, added
in two or three stages, plus some grape juice or concentrate, is about
right.

But here we go, confusing our enquirer by telling him different
versions of how simple it is!

--
Mike.