i use 5 gal buckets mash my fruit remove big seeds like apples and peachs plums stuff like that grape try to get my water right boiled cool back down to 160 place my sugars let them mix pour into fruit inside bucket let cool put yeast in then i ferment in a cooler climate like 68-73 varying through out day. my yeast i place in warm water for few hours before putting in bucket help activate more yeast open once a month for 60 days then check weekly until done normally 75-100 days depending on time of year and amount of yeast used to sugar amount