Remember that most fruit recipes need 5 to 6 pounds per gallon to be really good. You may use less but your wine may be thin. You only need 1 pak of yeast for a 1,3,5 or 6 gallon batch. If you can freeze your fruit first at least a few days then start your must.
Allow 24 hours for the pectic enzymes to start on the fruit then add your yeast. If you are looking for a 3 gallon batch you should really do a 4 gallon so you have extra to top off.
and yes there are many recipes on here, check out the recipe section but also search this forum. There is a lot of information contained within these threads, just do a little homework and learn.