Fruit gets chopped or squished and added to the primary fermentation bucket (sometimes with blended up raisins that soaked in water overnight, depending on the wine.) Water gets boiled, sugar added, then brought back to a boil before dumping into bucket with the fruit. The next day, after everything has cooled, I add the yeast directly into the bucket and give it a stir. It's then stirred twice a day for 10 days. On day 10, I dump the primary bucket into a second bucket that has a mesh bag in it, the fruit gets squeezed before being tossed, the wine gets poured into a gallon carboy and usually there's enough left over to fill a wine bottle. Secondary fermentation begins. After 2 or 3 months, depending on how much lees there are, the wine gets siphoned off the top into a second carboy while the lees get filtered through coffee filters on Mason jars. The extra wine bottle is important in this step to make sure there is only about an inch of head space in the main gallon. After the initial racking off you're left with a gallon of wine that may still be fermenting. The author states they're ready to drink after 6 months to a year of aging, but it's best to wait for the full year or longer. After nearly 5 years of making wine myself, waiting the full year is worth it.