Hi BruceL - and welcome. Some may disagree with what I am about to say but for what it's worth here it is. Wine making is really about the transformation of the juice of the fruit into alcohol. There are some exceptions (certain flowers can make quite incredible wines - and here I am thinking of elderflower or hibiscus for example) but with most fruit you want to be able to express (expel) the juice and you want to ferment the juice (often with added sugar as most fruit will have enough sugar to produce juice with a density (specific gravity) of about 1.045 - 1.050 and most wines we make need to have enough sugar in solution before we add the yeast to have a density of about 1.090. But fruit peel tends to have no juice and little sugar. What peel tends to possess are essential oils (flavors) and so one really useful thing to do with peels (actually the surface of the peel, known as the zest, and not the white pith that sits close to the fruit) is to add zest to spirits such as vodka or rum or whisky and the alcohol in those spirits can extract the flavors in the oils. Think Limoncello. But to make a wine from lemons you want to use the juice.
If you then say, OK but how much fruit would I need to make wine. Here different people disagree. Many who prefer a wine with a light fruit flavor might use 3 lbs of fruit for each (US) gallon of wine (British gallons are larger) and you might need about 1 lb of sugar added to the fruit to give you the desired starting gravity (density) of close to 1.090 (for a wine that is intended to be bottled at about 12% ABV (alcohol by volume). Those who prefer a richer fruit flavored wine might suggest 5 -6 lbs of fruit for each gallon. And some fruits (which are very light in flavor - say strawberries or peaches or pears) you may not want to add any water but use as much fruit as from which you will be able to extract the volume of juice you want to ferment.
Warming belts are wrapped around the carboy (although I am not sure that they should be used with glass carboys). It doesn't really matter where they are placed. The idea is the heat they generate will warm the carboy and the carboy will then warm the wine. Perhaps a better method of heating wine (and you need to know why you are heating your wine: some yeasts prefer lower temperatures and with fermentation slower is usually better than quicker) is to stand your carboy in a large bucket or container that you fill with warm water and you heat the warm water with an aquarium heater. Aquarium heaters are designed to heat different volumes of water and while you have very little control over the heat they put out you can in fact control the temperature by placing a thermostatic control between the heater and the electric supply so that when the temperature of the water rises above the limit YOU set the controller to the heater is switched off and when the temperature of the water falls below the temperature you want the heater is switched back on and so even if the heater is designed to warm say five gallons of water to 90 F you can set the controller to a max of 70 and a min of 65. I am thinking of a plug and play temperature controller such as those made by Ink Bird. (and I don't shill for them but they do make an excellent device).