I will work on an example, blackberry wine. You wlll need a demijohn [jar], fermentation lock, rubber bung with a hole for the lock and sodium sterilizing powder. Put a teaspoonful of the powder into the jr and wash it out with warm water. Make sure it is all washed out
Get a pound of blackberries and place them in a pan, bringing them gently to heat, but not to boiling. Soon you will have a dark liquid. Pour the liquid through a plastic funnel into the demjohn. Then pour two pounds of white sugar into the jar. When the temperature of the jar is about 25c you can add your yeast. Many wine makers make a yeast starter the day before brewing, which is a bottle containing yeast, yeast nutrient, sugar and warm water. The advantage of this is that it gets the fermentation off to a good start, but it is also possible to simply pour in the yeast and the yeast nutrient. Then top up the jar with warm water, but do not overfill. Part fill the fermentation lock with water, stick it into the hole in the rubber bung, then seal the jar. Your ferment will start, at first slowly with a few bubbles, then it will quicken.
Wine cannot be hurried. Leave your wine in a warm, dimly lit place, maybe for three weeks until the ferment is over. Then to make sure drop a sterilizing tablet into the jar. Quickly reseal, as you do not want germs entering. You can get wines that are ready in three weeks, so the kit manufacturers tell you, but if you want quality you must be prepared to wait for the wine to mature. Some winemakers wait for year.
Sometimes a wine will be cloudy. This is more the case with white wines. When this happens use wine finings, which is a substance that clears the cloudiness, depositing it at the bottom of the jar.
Occasionally in the days after starting your wine the ferment goes crazy and bubbles up into the fermentation lock. Don't worry over this, simply clean out the lock and replace the water. To avoid contamination some winemakers have a spare lock ready.
Winemakers rack their wines after fermentation is over. This involves siphoning off the wine into a clean demijohn. When doing this leave the cloudy bit at the bottom, it is waste. The new jar is sealed with a bung without a hole, as there should be no gas escaping. Then they wait a couple of weeks at least before siphoning off into bottles. Bottles should be corked rather than screw capped because if there is a residual ferment a screw-capped bottle could explode, whereas a cork just pops out. My mother told me a family story that one of her father's brothers once brewed beer, but bottled it before the ferment was complete. During the night the family heard a series of loud pops, and came downstairs to find the kitchen covered in beer froth.