If using fresh fruit for wine, I seem to recall 5# per 5 gallon batch, plus sugar to raise alcohol content. I've used raspberries, blueberries, tomatoes (actually a really good dry white wine), of course grapes, frozen grape concentrated (welches wine). Just what I had available cheap. Malting is done with whole grains, allow to sprout, dry, remove sprouts, roast grain. This frees up the sugars. I've never tried it. I just buy my grains and malts from the brew store. I have a frequent customer card at 3 of them.