Well, I'm pretty new to the hobby so I don't have much of my own to share yet. I haven't even produced a batch that turned out, but you learn from mistakes and learn how to do better. When making a standard white wine, I used a canned juice concentrate designed for wine making, they actually list a recipe on the can. From memory, the recipe for a 5 gallon batch calls for:

2 46 fluid ounce cans of concentrate
11.5 cans of cold water
5 cups of white sugar
10 +-2 teaspoons of acid blend (to adjust acidity of the wine)
3 tablespoons of yeast nutrient
some amount of bentonite (a type of clay, aids the wine to clarify)
yeast

This is the exact recipe I'm going to follow when I make my next attempt soon. Typically, winemaking, like making beer or mead, is done in 2 steps. Primary fermentation is the active step, where yeast converts sugar into alcohol. This takes 20-30 days or so. After that is secondary fermentation, where most of the fermentation has stopped, and the wine is allowed to sit and clarify, prior to bottling. How long you do this depends on what kind of wine you are making.

What kind of container you do each step in is important too. For primary fermentation, you want a container that has a decent amount of volume beyond what you're making. For example, I'm going to use a 6.5 gallon bucket for a 5 gallon batch. This is because the wine is going to foam up, because of the yeast. The yeast produce co2 as they do their thing, and this co2 settles at the top and protects the wine. When doing secondary fermentation, you don't want much extra space, because that will greatly increase the chance the batch will spoil. I would use a 5 gallon glass carboy for a 5 gallon batch. All brewing vessels should be lidded or have a stopper in them, and use a brewing airlock that lets gasses out, but doesn't let anything in.