First Timer Apple wine

I've always wanted to make apple wine, and decided this is the year. I have one heaping wheelbarrel full, so far. I hope to make 3 or 4 5gal batches. I didn't spray the trees, never have, so bugs got to most of them. I plan to cut off any bad spots, seed, stems, worms, etc.

All I have now is, new 5gal buckets for primary fermentation, campden tablets, hydrometer. 5 or 6gallon plastic Ozarka-Culligan type water bottles for secondary, plugs to fit them, and airlocks. I don't have an apple press, yeast, Pectine Enzyme, Acid Blend... etc. One recipe I have says to add a campdem tablet, another doesn't. Both say to add Pectine Enzyme,and yeast which I don't have.

I plan to put the cut apples in a bucket, with cool well water, and the a crushed-disovled campden tablet. Should I cover with a ld, or a damp cloth? I planned on using a few good, clean apples for a starter, and add them a day or 2 after.

How do I tell when the fermentation of the pulp is done? Whats the best way to get the juice from the pulp? Cheese cloth? Should I use a campdem tablet to clean the secondary jugs (they have been open, and in the garage for over a year)?

For a second batch, has anyone tried like an Apple Mint, or Apple Sumac? Stu