How to fermet alcohol

Apart from the usual risks associated with the consumption of alcohol, there are extra risks involved with home brewed spirits.

Personally, I believe that a moderate intake of alcohol can do you more good than harm, and that, with care, home made spirits can be at least as pure as commercially made ones.

The main danger comes from methanol (methyl alcohol) remaining in the finished product. This is nasty stuff, and if ingested can cause severe headaches, blindness, or even death. The other alcohols produced (apart from ethyl alcohol, which is what we are after) are also bad for you. With care though, you can produce almost pure ethanol, which, when diluted with distilled water, is indistinguishable from the finest Vodka.

Another health risk arises from the materials used in the manufacture of the still. For instance, if you cannot avoid soldered joints, then you must use a lead free solder. Ideally, all components of the still should be made from stainless steel. My own still was made from an old pressure cooker, with plastic and copper tubing, and stainless steel compression type fittings. I wouldn't advise anyone else to use an aluminium pressure cooker to make a still, but, at the time I decided it was OK for my purposes.

taken from http://www.pentagramz.com/thickos/moonshine.htm

But I've made beer before it's delicious and it sounds like the OP wants to make a kind of wine, not spirits, so he should be good. But I have no idea how to do that kind of alcohol making.

ok, super simple. get a 2L bottle, funnel in 2 cups of granular sugar, fill half way with warm water and shake it untill the sugar is dissolved, add a packet of brewers yeast then fill it to 3/4 with more warm water. put it in a warm place with the cap on loosely for 2-5 days - if you have a thermometer do it untill the temp reaches a peak. then pour off the liquid into another 2L bottle or some container and add some flavor extract of your choice. (i prefer rootbeer) IMPORTANT: when you are done fermenting put the bottle in the fridge tightly capped, this will stop the fermenting process and carbonate the drink.

i have only done this once and according to the alco bobber it was at about 13%

simple enough...

you really cant use too much yeast because it kills its self off at a certain alcohol % which is usually between 12%-14%.

which would also be why you probably dont need a alcohol meter because it should be inside that range anyways.

i just know most of this shit from making wine with my dad. we do it straight from the grapes though so its super labor intensive and takes forever.