Hi Amo, and welcome. Truth is that wine making can be as simple as adding yeast to supermarket fruit juices (as long as they have no added preservatives to prevent fermentation, to buying lugs of fresh grapes and producing first class varietal wines that you might pay a small fortune for if they were made commercially. Wine making involves less time by the wine maker than brewing demands of the brewer. A brew day might be five or six hours but to make wine from juice or fruit of flowers or honey may require you to spend a few minutes only , or perhaps a few minutes over a few hours (if you need to boil water to dissolve sugars and allow the syrup (or sweetened "tea" ) to cool enough for you to pitch the yeast. But the mantra is true: it's the yeast that make the wine, not the wine maker. The wine maker is like the gardener, making sure that we remove all the stresses and troubles that will diminish the quality of the wine. You start with great ingredients and you end up with great wines - and great ingredients might be dandelions from your yard (makes a wonderful peppery wine) or orange blosssom honey (makes a delicious traditional mead) or juniper berries (with mesquite honey is incredible), or zucchini (makes a surprisingly good white wine)... or wine kits or frozen grapes or .. or ... The world is, as they say, your oyster.
