Wine is easier to make than beer. You don’t do secondary fermentation, no pressurization to have misjudged, so less accidents.
Beer you basically make a bucket with a sweet malt with a loose fitting lid. CO2 escapes out over the top of the bin, positive pressure keeps the outside world out. You then syphon into a barrel designed for pressure with a floating tube inside and a tap. Primary needs a constant warm-ish temperature and takes 5-7 days, secondary needs cool conditions. Beer can be more accidentally exploded if you added too much secondary sugar or too hot. So beer needs an outside area with a slooping floor to hose down the once-a-year-barrel-explosion.
Wine you use a U bend type to let gas out but air not in, once its stopped you syphon into bottles without adding sugar then leave in cool places. A small amount of settling occurs so you decant the wine out carefully from bottle. As secondary does not add sugar, you get much less accidents.
Cider is like beer.
Stout is easy, like beer.
Lager is difficult, you have to use much more precision on temperature, you can’t so easily make a good one at home. Ale is very easy, basic skills makes a decent ale. So everyone here can make ale, stout, bock and have it drinkable in about 2-3 weeks. Wine in about 2-3 weeks. Anyone who makes good lager, like a Pilsner is a skilled dedicated person.
If you want to make wine you only need:
- a largish wine making bottle, a gallon
- a U shaped stopper
- a syphoning tube, it has a U shape at the bottom, long tube and a small tap
- some bottles, e.g. gallon needs 6 bottles.
- some sweet starter, like grapejuice, yeast. Anything sweet. It has the flavour of whatever you use.
Beer you need:
- a large beer bucket with lid
- a warm plate or a warm area.
- a pressure barrel (easier) or bottles and bottle cap presser (harder)
- a syphon tube
- some sweet malt , yeast, sugar to add to get required strength. No sugar = 2.4%, add a 1K of sugar = 6%, 2K - 2.5K of sugar can get nearer to 12%