I did a post about "balloon bottle
" wines a while back. You seem to have done essentially the same thing. This doesn't produce anything amazing, but it's a good way to step into wine making.
A few things...
1) Good job going for the wine jug. Glass is better thank a flimsy old milk jug or the like.
2) If you want to keep it easy I put up a easy concentrate wine recipe you could look at. It's scaled for 5 gallons. So you can scale it down, or just pick up one of the 5 gallon blue water jugs at walmart/lowes etc.
3) Fresh fruit has wild yeast on them that has settled there by virtue of being outside. This is how they got fermentation going back in the day before you could buy cultured yeasts. The fruit cocktail almost certainly has no yeast in it or it would burst the can sitting on the shelf. It has been pasteurized and processed to kill all the critters (including yeast) inside the can. So good job tossing in the yeast. Was it just bread yeast?
4) I always put everything in at once give it a good mix to dissolve everything and add oxygen then cover it up.
5) So I'd say your next steps to improve are...
a. upgrading from bread yeast to wine yeast. If you can find a store it's like 45 cents a package. If not it's available online.
b. Upgrade your ingredients I try to stay away from canned stuff, but I do some nice concentrate based wines. Walmart has a shockingly good assortment of fruit concentrates. Or you could go all fruit if you have access. Check out Jack Keller's
site, if it's possible to ferment something into wine, he's done it.
c. Upgrade your equiptment. Carboy (to replace wine jug), corker/capper (for when you're done), bottles (start collecting and cleaning empties now), and an airlock (to replace your balloon).
d. Start exploring this site and see all the subtle things you can do to make a quality beverage. The people here are helpful and answer questions quickly. If not just send me a private message and I'll get back to ya as quick as I can.
HAPPY BREWING!! Welcome to the addiction.