Agree with most everything said above.
1) You basically built you own airlock. That is fine but commercial airlocks are very cheap and much easier. Less than a dollar each. You should get some.
2) Also, real wine yeast will give more consistent results and wine yeast is very cheap. Less than a dollar per 5 gal batch of wine.
3) What you did with the berries was fine but was overkill. You could have just crushed the berries instead of pressing them and then adding back the pulp. Just would have been a little easier.
4) Normally you start the batch in a plastic bucket, let it get fermenting real good and when the fruit stops rising to the top and drops to the bottom, strain it into your jug and put the airlock on. You do not need to seal it in the bucket. Just cover it with cloth to keep bugs out.
5) Fruit is toward the lower end of what I would have used but will be fine. Sugar is probably sufficient with the fruit used. Suggest you get a hydrometer to be sure in the future. The hydrometer is the most useful of all winemaking tools. It is very easy to use and is relatively cheap. Probably around $7.
Ray
