We used to have the whole wine making set up in the basement when I was young. Giant wooden barrels, grape crusher, wine press.
The grapes would be crushed into topless barrels to ferment, the fermented juice would be strained into closed barrels, the peels and stems pressed to get the rest of the juice out which was then added to the closed barrels, and they would be capped and the wine aged until dad decided it was ready.
Nothing went to waste. The stems and peels were turned into the garden, the fresh wine was enjoyed, and any wine that got too old went into a smaller (10 gallon?) barrel in the corner of the basement to become vinegar.
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