Wine was made using a few items that are still used today: a primary fermenter, a secondary fermenter, corks and a final vessel to hold the wine in which to age it.
The great news is that the equipment can be reused, including a fermenter, hydrometer, sulfite, siphoning system, carboy and airlock stopper.
Place the primary fermenter on a table that is higher than the secondary fermenter.
Fill the air lock half full with water and replace the lid on the fermenter.
Place the fermenter in a cool, dark place and check again in 24 hours.