I have never brewed, but I am playing with the thought of starting to make fruit wines. While I can get very good alcohol of other categories, fruit wines are rare, and some types are not sold here at all (e.g. orange wine).
I glanced at the process in the Wikipedia article, but it didn't go into specifics. What do I need, in terms of equipment and conditions, to produce something drinkable? My grandparents used to make grapewine in the basement, but I don't like the harsh taste, so I suppose I will need to control the conditions more tightly.
I would prefer the sweeter, more fruity versions above the fully dried ones, if this makes a difference. But I want actual fermented wine, not liqueur like triple sec.
I am not much worried about the need to get ingredients or master the process. I am accustomed to sourcing and dealing with unusual ingredients and additives for cooking, and also have no problem with measuring and tightly controlling food I am creating (measuring sugar content and temperature in candy making, measuring and adjusting pH of sauces, etc). I am more asking about the basic set of tools I will need to create a batch of wine, and also what conditions the wine needs during fermentation and aging - is the corner of the kitchen good enough, or do I need some kind of air conditioned cabinet/wine fridge?