Here is a thought, rather than putting energy in to being insulted you could always be constructive and give suggestions as to what the OP could do to make a quality product rather than "pee in a bottle". The OP was wondering if making wine was like making mead which implies they are familiar with the basic concept of brewing hence the basic help that was addressing the actual questions.
However you bring up a good point maybe some more details could be "constructive" and helpful to the OP so I will help.
Put the grapes in a nylon straining bag and place them in a sterilized primary fermenter (if using additives and chemicals) or stock pot (if using techniques to avoid chemicals). Crush the grapes and take an SG reading of the juice. At this point I would taste it. Look past the sweetness and see if there is adequate tartness, body and flavor. If you want a lighter flavor add a little water to taste, than take another SG reading. If the reading does not indicate the desired PA add sugar until desired PA has been obtained.
If you don't mind using additives and chemicals add a campden tablet, cover and let sit 12 hours, then add pectic enzyme, weight 12 more hours and pitch the yeast. cover with a lid and fit with an airlock. Stir the wine daily for about 5-8 days, then remove the nylon bag and rack the wine into a secondary fermenter, fit with an air-lock and let it ferment out dry.
If you are like me and do not like to use chemicals than pasteurize the juice first rather than using the campden templates. I do this in a stock pot by bringing the liquid and nylon bag of fruit up to 140º F before I transfer it to the primary. From there everything else is the same, with the exception of adding the enzyme as soon as the liquid cools down to "warm" (the enzyme works best in warm liquid but hot liquid will destroy it)