Following a recipe for an "Instant Wine" in the book in the bottom part of the pic, I have started a grapefruit wine. This is called an instant wine, due to it's quick maturity and use of canned or bottled fruit juice as it's base (Important! No Preservatives!).
When I left this morning, it was bubbling away happily. Even faster than the previous cider batch, which I thought was fermenting rather well. This should continue for a week and a half to two weeks, then I'll bottle it and wait a week or so to drink it.
Since the recipe seems easy to find online, I'll go ahead and repost it here.
“Instant” grapefruit wine
Ingredients: 1 pint of grapefruit juice (500ml), 1/2 lb light dried malt, 3/4 lb sugar, 1 gallon water, Yeast and yeast nutrient.
Dissolve the sugar with about half the water in a saucepan over a low heat. Dissolve the dried malt extract in a little cold water. Pour the sugar solution, malt extract solution and grapefruit juice into a demijohn (1 gallon jug). Dissolve the yeast nutrient in a little cold water and add to the jar, which should then be topped up to the shoulder with cold water. This should reduce the temperature of the liquid enough for adding the yeast. Shake well, fit an airlock and leave in a warm place. Within 24 hours you should have a vigorous fermentation with at least one bubble a second.
After a day or two a thick layer will form on the bottom. Give the demijohn a swirl/light shake daily to agitate this deposit. When the specific gravity has fallen to 1004 or less, (10-14 days) filter with any good proprietary filter and keep in the cool for a week before drinking.