From: Sharon
Crush berries (5 gal) into an open container (food grade bucket) while wearing rubber gloves. Add yeast & approximate 3 lbs sugar. Add 1 lb of sugar, "salt in" & stirr, every other day while must is fermenting.
When fermentation stops,(7-10 days) press must & place juice in 5 gal carboy. I use 5 gal nylon paint strainer bags to press the must.
Add more sugar and place air-lock on the carboy. It will restart fermentation. Taste for desired sweetness. If not sweet enough keep salting in sugar on every other day basis. Stir after each sugar addition. Do not add sugar all at one time.
Do not add any water even though most books tell you to add H2O
When fermentation completely stops, check sweetness, add more sugar if needed. Let it sit and settle for a month. Then rack the wine off the leis and transfer to another carboy and allow to settle & clarify. It usually requires 2 rackings before it is totally clear.
Check for desired sweetness before bottling. Allow sugar to completely dissolve (at least 1 day) before making the final decision on sweetness.
5 gal of grapes has required up to 25 lbs of sugar, depending on the sweetness of the fruit at the beginning.
Its easy and relatively fast to make compared to grape wine.