I found a straightforward online how-to for making wine from my own
grapes. Here's the link:
http://www.winemakermag.com/yourfirstwine/grapes.html . They have TONS
of cool stuff.

I picked a crop of grapes and followed the directions and fermented
about 5 gallons of must with the skins, seeds, pulp. I then strained
it. ---I used an old juice press that I think is made of cast iron. I
read that is bad to use on wine but that's all I had. Bad news?

Then I had about 4 gallons of wine in a 6 gallon wine-kit bucket. The
link above said to fill up the gap with boiled, cooled water, then let
it sit for a day then rack it off to another airlocked bucket then
keep that filled over the next few months with wine or grape juice.

Well, I filled up the gap with wine and grape juice to start with.
Then racked it a day later and now I guess my wine is in the 2nd-dary
ferm stage. Am I OK?

I was thinking that I should keep the wine at 70F so that the grape
juice I used to top off will ferment. ?? Otherwise, I'm currently
storing the wine in the basement at probably 55F.

I also plan to add bentonite solution at some point to help in
clarifying. Good idea?

The link info above says to let sit for 6 months, then rack and bottle
and let sit another 6 months before drinking. Too long for me! : )

Thanks for any insights, JP