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I need help about making wine.?

I will be making 1gallon of wine maybe a little more but not by much. Here are the questions.
How many lbs. of grapes will I need?
Should I add any water?
Do I leave the mashed grapes in a cheese cloth inside the container during the primary fermentation?
Should I put an airlock on during the primary fermentation?
I have heard of people leaving the lid barely on and putting a clean sheet over the container that way it is easier to stir 2-3 times a day say the top doesn’t dry out.
Next I need to know the amount of each ingredient to put in. I have Campden tablets,Acid blend,wine yeast,and yeast nutrient do I need anything else and what order should I put them in?
I know this is a lot of questions but I am new at this and wanting to explore something new. So if someone could please help that would be very appreciated.

For a 1 gallon batch, if you’re fermenting on the skins/pulp, it’s best to do it in a container other than a 1 gallon jug. The fermentation will push all the pulp out through the neck and make a huge mess.

Don’t add any water.
For the first day or two, a loose cover will do fine as you have heard. After that, an airlock is a good idea. It’s tough to gauge how much acid blend to use as the pH of the grapes can vary and you don’t want it TOO acidic, but you want it acidic enough. If you can get a pH tester (either digital or the disposable strips) it will help you figure out whether or not to adjust the pH.

Leaving the pulp in the cheesecloth is really just a matter of preference.

When you use camden tablets, you need to wait a day before adding your yeast or it will die. Yeast goes in last.

You’ve obviously done *some* research to get as far as you are.
Take a look at http://winemaking.jackkeller.net/
There are tons of hints and recommendations for any possible wine you can do at home.

wine making fermentation in bottle use balloon (w/pinhole) as airlock