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right time to wear my stupidity on my arm
when fermenting stuff are there any basic rules about quantitys of stuff to put in i.e.
to make 1 gallon this much sugar that much yeast etc
i really fancy trying this brewing lark but have no kit then see hugh fernywhathisname using a dust bin is it that easy.
thanks in advance

Yes, it's that easy (I assume that you're talking wine here rather than beer). You can ferment in anything - just make sure to keep out any insect life. It's storage which you have to be careful with - full containers to keep the oxygen away.

In a gallon, each pound of sugar will give you about 5% of alcohol. A kilo of sugar makes about 11% alcohol, which is lowish table wine strength. Three pounds of sugar gives you 15%, assuming it all ferments out. BUT - there is also sugar in the fruit from which you make the wine, and the amount of that varies widely with the fruit (fairly obviously, if it tastes sweet, there's more sugar in it). Unless you want to get into the rather fiddly world of hydrometer use, then between 2.2 pounds (a kilo) and 2.5 pounds of added sugar will produce a wine of comparable strength to a supermarket red.

The amount of fruit to use is, once again, variable. You have to bear in mind that you're trying to achieve a dilute solution which tastes nice, rather than preserving a lot of fruit. On average, use four pounds of fruit per gallon (but less if you're using really strongly flavoured stuff like lemons). On the other hand, if you're trying to make a really strong, heavy-bodied wine, you'd up both the sugar and the fruit.

Part of the fun is suck it and see. You can come up with some cracking wines this way - but be prepared for a couple of failures too. There are a lot of winemaking sites on the net to refer to (not all of them, unfortunately, offering good advice) and keep your eyes open for winemaking books (particularly those by Bryan Acton, which have to be regarded as bibles).

Enjoy!!!!!

I was always led to believe that if you're using plastic containers of some kind then they should be made of food-grade plastic, because of porosity issues and leaching of colour chemicals from the plastic...is this not true then?

Yes - it's quite right. I just took it as read, but you have a very good point.

Phew! I had to throw out some fruit last year when I realised that the plastic bowl I was crushing it in was probably not safe! For a moment there I thought I'd thrown it out for nothing!

sorry still being dense here
do i have to add yeast or is there enough in the fruit naturally

Generally speaking, its best to add yeast. I think the exceptions are when making grape wine (the yeasts naturally found on grapes are what are sold for home winemaking I believe) and when making cider. I'd recommend getting 'First Steps in Winemaking' by CJJ Berry. Its really easy to follow and is packed with all kinds of recipes.

ok thanks ocailleagh
goner have to get a book still unsure with yeast thing do i need special yeast or will the stuff i make bread with do

i think im getting thicker so maybe i shouldn't mess with omebrew and distroy remaining brain cell

I tend to use 3 lbs of sugar to the gallow of liquid - keep notes of what i do, and if I want it different next time.. tweak it.

I would buy a brewers yeast yes, as they usually have nutrients etc, work well and overwhelm other yeasts present etc. but you can use bakers yeast.

I agree with Red.

When i first started making wine, i used bread yeast. It turned out fine! Now i use wine yeast with nutrients and it bubbles more, and makes a stronger wine, but to be honest, i can't really tell much difference in the wines. And i used to be a professional alcohol taster... (yes...really...no...it wasn't just getting drunk...i was paid for it...).

right so need to find demi johns and a book then well have a go standby for reports

You needn't wait. If you started right now, you wouldn't NEED a demijohn for at least two weeks. Just a bucket and a tea-towel, some fruit, sugar and yeast (and maybe a lemon) will get you off the mark.