Jesus famously turned water into wine at the wedding in Cana.
I find that I have to add some other ingredients and take a little more time before I can produce the same effect.
The basic wine recipe is actually quite simple -
3 lbs fruit
3 lbs sugar
4.5 l water
Put the fruit, water and sugar into a large sterilised bucket, and leave covered for about a week, stirring daily.
Strain out the fruit, and add 1 tsp of yeast. Re-cover and leave for about a week, until fermentation slows.
Syphon into a sterilised demijohn, and seal with an airlock. Leave until fermentation stops.
Add a campden tablet to completely stop fermentation, and syphon into another demijohn. Transfer into a clean demijohn about every couple of weeks until the wine clears.
Transfer into sterilised wine bottles, seal and drink (responsibly!).
So far, I've made:
Parsnip (very sweet)
Pear (a little less sweet)
Plum (medium dry)
Blackcurrant (still clearing - not bottled yet)
Apricot (just started, still in fermentation bucket)
I enjoy making wine, and its good for when you fancy something different to drink - be warned though, homemade wine can be very potent!!