I recently went down to Florida and got a few pounds of fresh off the tree citrus fruits. I kept them in a plastic bag on the counter until they got very soft. Then I put 90% of the fruit in a 2 gal. glass jar after I mashed them (leaving the skins on.) I boiled a pot with about a 1/4 cup of yeast to 5lbs. sugar in water, and added this to the jar The rest of the fruit was then put in a pot with 1 pound of sugar, 1 cup of yeast, and 5lbs. of corn. This mixture was boiled while cover with a lid until it was easily mashed. The corn mixture was then put into a plastic bucket that I had retro fitted with an air tight hose attached to the lid. A small cup of water was placed next to the bucket and the other end of the hose was placed in the cup. After about a month air bubbles stopped coming out of the hose. This meant that the "mash" was ready to distill. After the distillation process I use, I sat this almost pure alcohol in the freezer. I took the jar that had been fermenting in a warm place in my house, and filtered it through a strainer, then ran it through a filtration system that I made out of an old coffee maker, and finally through a 3yrd. sheet of cheese cloth that I folded into a 1' square that I secured over a bowl with a spout. Then I washed the cheese cloth and folded it in to a 5" square. I secured this to the top of each one pint mason jar, one at a time. I divided the citrus "wine" evenly into six one pint jars and the added the alcohol that I had made earlier. This taste very good and has an alcohol content of about 40-50% or 20-25 proof.