If you've read my Guide to Making Wine from Grapes, here is the method designed to follow on from that post.

Preparing Fruit for wine, mead and cidermaking isn't as difficult as you might think. Here is a simple way to extract juice. The main difference between working with fruit and vegetables that you have grown or bought rather than foraged is preparation. Whilst small foraged fruits can sometimes be fiddly, apples or strawberries from the shop tend to be quicker and simpler to deal with. 

Racking is the process of transferring homemade wine, beer, cider or mead from one vessel to another. You can use a simple syphon to do that.

Fermenting liquids are an ideal ground for bacteria to thrive and unwanted bacteria will spoil your brew. That's why we sterilise everything.

An airlock allows gases to escape out of the vessel and prevents contaminants and fruit flies getting in.

If you have just purchased a Triple Scale Hydrometer or a kit containing one, this is how to use it in homebrewing.