Cannot answer for the lager kit however I think you would be better off with a recognised good one, not a clue who that would be however, even with them I think people "tweek" them a bit. First time just follow the instructions.
Fruit wine, in the simplest form 3 lb fruit, 2 1/2 to 3 lb sugar, wine yeast.
There are additional bits that you could throw in, nutrient, acid, tannin, pectalose, but you would get by without - usually.
Dark (Red) wines are not that dark, so do not expect a deep red something or other.
At this time of year not a lot of fresh fruit, although the market near me had fresh cherries yesterday.
How about Apple ?
3lb or 4lbs apples,
Gallon water,
3lb sugar,
Wine Yeast.
Ignoring a book I would chop apples into small bits, the budget ones from Tesco/Sainsburys etc should do, russets have a nice flavour.
Chop and throw in a bucket.
Boil 2 or 3 pints of water and pour over the apples.
Wait 10-15 minutes then add water to make up 5 litres.
Add sugar and stir to dissolve.
Add yeast to the warm liquid. SEE note below.
Add Pectalose. Apples have pectin so you need this.
Cover with a tea towel and stir each day for a week.
Should be fizzing.
After a week strain off liquid (through a kitchin strainer) into a DJ, add airlock and wait for fermentation to cease.
Rack (Take the top clear stuff off).
If clear enough then stabalise (Potassium Sorbate) and bottle.
If not clear leave to settle and rack a second time.
Leave to mature until next Christmas.
Many add yeast by making a starter of a teaspoon of sugar in warm water, add yeast and let it get going, then add this to the main lot.
Alternative fruits, visit a supermarket and buy a few packs of frozen fruits. Pineapples seem to be around - never tried making it. Guess it would be chop 2 large pineapples.