Scrub the fruit with a vegetable brush to remove any dirt and other undesirable elements (i.e. pesticides if you chose not to use organic).
Carefully peel the fruit, making sure not to include any of the white pith. (It will make your cello bitter.) Juice the fruit and save for another use.
Put the peels in the bottom of the container(s). Pour in the alcohol and cover. Allow to rest for seven days in a cool, dark location. I keep mine in the cupboard.
Make this in the morning of the eighth day or the night before. In the 6 quart pot, combine the sugar and water. Bring to a fast simmer, not boil, and let it sit for 15 minutes, until all the sugar is dissolved. Remove from heat and cool to room temperature.
On the eighth day, strain the orange peels from the alcohol and discard. Pour the alcohol into the pot with the sugar syrup and stir. (If you use Everclear, the mixture will turn cloudy, but this will not negatively affect the flavor.) Pour into the prepared wine bottles, cork, and store in the refrigerator or freezer. You should allow it to rest for about a month for fullest flavor.