Take your fruit and add water this is of course based on how much fruit you are using and what type of fruit. I use two cans of Vinter Fruit Base and make 5 gallons I believe the cans are 96 oz. a piece. I then add Campden tablets 1 per 5 gallons and let set for 24 hours. Then add your favorite wine yeast and ferment. The gravity will depend on what yeast your are going to use. I recommend Montechet or Champange. Let ferment all the way out then go to your secondary. Use clearing agents to clear the wine I use Sparkoloid which I love and does a great job. Then distill your fruit base. You will not want to carbon filer or you may strip away too much of the aroma and flavor. As I have said a lot of this depends on the fruit the amount of fermentable sugar in the fruit and the yeast. It is hard to give you a gravity without knowing this information. I usually shoot for 12-14 percent potential alcohol on my hydrometer, not sure of that gravity without going to look. Hope this helps you.

I"ve looked at the Vinter Fruit makeup, and I can see that the base is already "broken down" and supplemented for a strong fermentation.
I guess I can bake boil and mash any fruit to reach the same starting point. Any ideas on what sort of supplement I can add to such a puree? The Vinter Fruit mention something they call "super ferment"?

As for the gravity, I guess I can always add simple sugars until I reach a potential of 12-14%.

I am not sure what type of fruit you are using I have a chart that tells how much fruit, sugar and water to use. What you are going to do is make a fruit wine then clear up the wine by removing all the fruit and pulp then distill. If you will let me know what fruit you have I will give you and ideal of how much ingredients to use.

Hypothetical rookie question here.
Should "super ferment" contain any temperature sensitive organics, or is it more like a concentrated vitamin boost? I want to know if I can boil it with a fruit syrup.

Boiling/baking the fruit does a few things.
For a start is has a similar effect to a campden tablet. It pasteurizes the fruit, killing any organisms that might involve themselves in the fermentation process and lend a "spoiled" aroma to the product.
It also helps break down the fruit and make its sugars more accessible to the yeast.
Boiling your fruit with the amount of sugar you plan for the fermentation will give you a kind of handy all in one syrup..
This is all regurgitated theory, I haven"t had any experience with it yet, I ant to learn all I can about it before I give it another go.

Anyone have any views on this?

Instead of boiling the fruit, some people freeze it; if your batch is small enough and your freezer empty enough. This does not kill bacteria but it does break the cell walls. My understanding of sulfite is that you don't want to use it in a product that will be distilled. I don't remember if it is a taste thing or a sulfer concentration thing..

ok here Is what has worked for me in the past all you do is boil the fruis in a straning bag for say 1/2 hour just depending on the fruit and the size ,tip it hepls using frozen fruit because a lot more cells are broken down, then you take the bag out and if you woud like add spices and suger at this time whil its still hot thene once cooled down to room temp add the chemicals and yeast,tip start the yeast in bowl abought 2 cups warm water for say 20 min helps fermentation, thene put the air lock on and your ready to roll. But I must point out if your looking for a wine like flavor it takes 1-2 months or sooner just depending on what yeast your using and what temp you ferment it at. If you are shooting for a fruity flavor and your usin g a pot still make sure its like lower than 250 or most of the flavor will come out

Not sure what you"re referring to by 'straining bag' can you point me to an example?

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