I think most of us will recommend Jack Keller's site: http://winemaking.jackkeller.net/basics.asp Yes, the format of the page is a bit dated, but it has a lot of information.
The other option, which I think is easier to some, is to follow the direction straight out from a wine kit.
A wine kit is pretty much the basics without a person having to formulate ph, acid balance, etc. It means you can jump right in with a simple kit to see some of the less complicated processes. You get to get used to the equipment and part of the manual process (knowing a bucket, an airlock, what fermentation is like, what racking is like, what bottling is like, and even what some chemical additions are like).
Most, if not all, wine kits really don't need any changes to them, because they've been designed to work. After that, then you could consider making changes, but even then, it's not likely necessary. (Although I have heard that for the quick mist style wine kits, some people add half the flavoring pack early since the end result might be too sweet.)
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.