I have not done any grape wines, but follow Jack Keller's recipe's and recommendations (along with Yooper) for my fruit wines. Basically, put the fruit in a BIAB-type bag and let it ferment in a bucket with a loose top for 7-10 days, stirring or agitating a couple times daily to help degas. After primary fermentation( that 7-10 days), rack off less into a glass bottle, with 1 Campden(potassium metabisulphite) tab per gallon, making sure to fill to the top of the neck. Rerack every time the lees settle out to an inch or so, using Campden every other racking. Top off as necessary after racking. My understanding is that in this case the campden is more for oxygen scavenging than for sanitizing. Bottle when there are no more lees settling out and the wine is clear. Mine have taken 2-4 months and 2-3 rackings.