I will recommend something slightly different. You can make wine out of anything that doesnt move. PERIOD. Get yourself a hydrometer (maybe 6 bucks) a couple fermentation locks (you could use baloons) wine yeast (buck a pack) and a boat load of sugar. If you add enough sugar to whatever it may be your fermenting to make the hydrometer float to 1.090 on the scale you will have roughly 13% alcohol (depends on the yeast). Add your yeast to the must and let ferment until specific gravity reaches 1.020 and move to secondary. Rack a few times and stabilize. Sweeten if necessary. Bottle. The recipe you described will work if you want to play around. If you have any questions at all let me know. I am on my 140th gallon this year. The last wine im doing (Rhubarb) will be bottled very shortly.
In the Caribbean they make the same thing then run it through a still. They call the finished product "skull popper"