Homemade wine can be made with just about any fruits you might have on hand or that are in season. You can also use unsweetened fruit juice concentrate in a pinch. With a little practice and experimentation, you can produce your own wine in a simple mason jar. Be sure to experiment with different fruits. Perfecting homemade wine is mostly trial and error.
Place pureed fruit, lemon juice, sugar and yeast in a sterilized one-gallon glass container. Add water until it reaches one inch from the top. Stir and mix well.
Pour the mixture into four one-quart sterilized mason jars, filling them up to one inch from the top. Place a piece of food-safe plastic wrap over the mouth of each jar and secure with the jar band. Poke two or three holes in the stretched plastic wrap with a pin.
Put the mason jars in a roasting pan or other high-lipped pan, as the mixture may bubble and spill over during the fermentation process. Store the jars in a cool dark place for six to eight weeks.
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Strain the wine through a few layers of cheesecloth in a strainer, being careful to avoid pouring out the residue from the bottom of the jars. Pour the strained wine into a set of clean mason jars.
Repeat the filtering process one more time. Place the sterilized lids and bands on the jars and close tightly.