I'm a pretty raw beginner -- I made a Stag's Head Merlot from a kit last year; and right now I have a Chilean Cab working from grape juice imported from Chile.
Anyway, I'm now trying my hand at my first fruit wine. I prefer dry red wines typically, so I decided to make a dry plum wine. I used Jack Keller's basic plum recipe, except I used pluots instead of plums (I like the complexity of the flavor of that fruit).
I used 10 pounds of fruit to make 1.5 gallons of wine. Pitched the yeast 24 hours ago -- so far it doesn't seem to be doing anything exciting, but the essence of winemaking seems to be patience, no?
I will say the must already has a very gorgeous red color (with a slight orange tint). It may get darker, as the pectic acid continues to break down the skins, but it's pretty already.
I'll keep you posted as it goes along, but so far it's pretty edifying.