Dissolve 2lb-3lb sugar in a pint or two of water in a large pan. Add about 500ml of any high-juice cordial or squash you fancy, or a mixture of your very own. Boil for 10-15 mins to get rid of the preservatives, cool, pour into demijohn, add wine yeast, yeast nutrient and some citric acid, shake demijohn well, top up to shoulder with cold water, add airlock, leave somewhere warm and preferably dark. It should be quite clear anyway but it's best to syphon it off the yeast into a clean demijohn when the fermentation has slowed down a lot, then leave it again until the fermentation has stopped, or you can stop it yourself at any time by putting a crushed campden tablet in it. Piece of piss and the results are... interesting.
