The very basic method I was taught was:
3lbs of fruit
3lbs of sugar
Yeast (We were using Allanson's bread yeast - yellow tub)
Water to make a gallon once fruit is added (bit of a judge by eye but better to go too little than too much)
Bring your water to the boil
Add your sugar and stir until dissolved
Add your fruit to the water and then immediately turn off the heat (don't let it boil).
Stick the lid on your pan and leave to cool overnight/several hours
When it gets to room temperature add your yeast and cover with a tea towel
Stir wine daily for a week - recovering with towel each day.
After a week strain off the fruit (I use a sieve and funnel) and pour wine into a demijohn
If you don't have much liquid after straining off the fruit then boil some more, allow it cool and add until you're at the shoulders of the demijohn
Bung an airlock on and leave for 6 weeks
Taste, if good go to next step if not leave a bit longer
Once happy with it stop it with campden tablet (We now use potassium sorbate).
If you like filter the wine
Bottle it
Drink it
We now rack wines when we are happy with them to get them out of the sediment and make it easier on the filter. For a pot I use a 7L stock pot. Also with fruit I often use a cheese cloth along with the sieve to mean less fruit gunk gets in the demi-john.
We also learnt that if a wine tastes good drink it down, we try to avoid lots of chemicals (Although now we use the potassium sorbate) so the flavours can change over time. I still mourn a batch of plum wine that was sooo good that we saved the last bottle for a year. When we drank it it was awful. On the other side if it's not quite right leave it for a few months if you have the bottles/space, it may well improve and surprise you!
It's an utterly basic method, and if you read the brewing books there's loads on getting the right mix of tannins and citric acid, pectolase, nutrients for the yeast. A lot of recipes using raisins and grape concentrate. If you're worried your fruit isn't very acidic you can add some lemon juice, you can add a tea bag if you like at the fruit stage for tannins. But we got good wines 9 times out of 10 with this way so stuck to it for years until I tried to deviate just recently. Only wine we couldn't get to work was rhubarb - old socks every single time. I struggle to get a cherry wine I like as well but I have two friends who would tackle me to the ground for a bottle of our cherry so different strokes for different folks!
I've passed this method of brewing on to 4 lots of people teaching them face to face, generally with a couple of demijohns and boots wine filter to get them started. All now still brew and have gotten along quite well with it. Let me know if you need any other information. Always happy to spread the brewing love. So grateful to the guy who offered me a bottle of dandelion wine at a camp, and in response to my surprise that you could make wine from dandelions decided to teach me and get me set up to brew.
Dans