INGREDIENTS (For 1 Jar)
The key to make this recipe work is that your utensils and ingredients MUST NOT come in contact with any water. Thus I would wash everything the night before and air it dry before I start on it. 
Pound all 1.5 pack of brown sugar until it breaks down into smaller pieces. This allows the sugar to melt faster when it ferments.
Peel off the skin of the lemons including the white skin. Ensure it is as bare as possible. Slice the lemons into small pieces.
Sliced the grape into halves and place the flesh facing down. Line them up neatly until the bottom is filled.
Line up the 2 pieces of sliced lemons on top of the grapes.
Sprinkle a handful of brown sugar all over. Repeat the steps until the grapes and lemons are finished. Top the remaining brown sugar before closing the lid.
Using a airtight glass container (to use extra plastic and tissue paper to ensure that no air will enter the bottle) to contain the above method and close it.
I did the same twice but this time using pineapples.
For these two weeks, i will keep you posted on the progress on the fermentation until the ultimate result comes out.