So, we’ve used about 5 lbs of morello cherries, which we picked the other day, in this homebrew effort. Popped them in a pan with 5 pints of water, boiled them for a few minutes, then let it all cool before shoving the cherries and liquid all into a fermenting bin. At the same time, we’ve got some starter yeast on the go separately (which we bought from a homebrew specialist shop around the corner), and have now added that to the cooled boiled cherries. Add sugar, and let the brewing begin!
There are stacks of wine recipes online and in books that all have little variants to this method, so the best thing to do is pick one and stick with that. It’s not really rocket science – so long as you keep more or less on track.