, all jokes aside, now is the time for you to do some serious planning.
How much wine do you need? We are always making wine for the future. For me, a short term wine is bottled at 4 months and drinking as early as 5 months. Medium term is bottling at 6 to 12 months, and drinking a month later. My heavy reds are not regularly drunk until 1.5 to 2 years old. I make a wide variety of styles because I don't want the same wine every night.
Some folks make all short term wines. Others make all long term wines. Figure out what works for you. Also -- what you need today may not be what you need a month or year from now. Feel free to change your mind and alter plans.
Another critical factor is the amount of winemaking area you have? Everything you buy, you need to store, regardless if it's in use. It's better to think first than ask yourself, "Where the $&#* am I going to put this?"
Lastly, but most importantly, where are you going to put the wine you've bottled? Note that you need to store the empty bottles before bottling, the full bottles after bottling, plus the empty bottles for the following batches ...
One of my original mentors bottled in gallon jugs. First time in his cellar we walked down a dim hallway. I was most of the way through to the hallway to the winemaking area before I realized the walls were comprised for 4-count boxes of gallon jugs, stacked on both sides up to the 8' high floor joists of his house. I've never seen an individual with that much wine.
He purchased 1,500 lbs of grapes each fall, white one year and red the next. All were fermented like reds (on the skins), and he always made a second run. IIRC, he had two 60 gallon barrels for reds, one of red second run, and an equal number for whites. Reds and whites were bottled when the new reds were purchased, e.g., whites were bottled after 1 year and the barrels filled with holding solution, while reds were bottled after 2 years. Serious wow.
We have members who make this much or more, but until you've seen it yourself, it's honestly hard to believe.
When he needed wine, he'd open a jug and decant into 4 quart bottles. He took a quart to work every day, and he and his wife split a bottle over dinner.