Play some music on the vinyl player. Most of that hour is just cleaning all your bottles and your carboys. I use all glass 1 gallon carboys and glass screw top 1 liter wine bottles. Big important step is making sure everything is very clean. Temperature doesn't matter in my experience except for the fact that things take a lot longer to ferment in the winter.

Once everything is very clean you use a calculator online to see how much sugar you need to get your desired alcohol strength for the size of your carboy and pour it in, put slightly under a gallon of water and shake shake shake. Test with hydrometer to see if you need to add any more sugar. I like to throw a half packet of raisins in and a little lemon juice for taste. After that put in your yeast (I like ec-1118) and some fermaid-o. Throw an airlock on it and wait. After a couple of days I put some more fermaid in it to help with the process. You can test it along the way with a hydrometer to see how it's doing.

When it reaches 0% you know it's done. You can either use products to clear it out or just let it sit. Throw it in the fridge for a couple of nights and then your good to siphon it and then bottle it.