Throughout history, Jews have made wine at home out of necessity. They needed wine so they could sanctify festivals and Shabbat. Jewish and kosher wine was really a cottage industry throughout the ages. Wine was made in buckets and bathtubs or any receptacle that was available, from local table grapes to raisins.
In the 20th century, kosher wine became big business as did kashrut supervision. Manischewitz, Kedem and Mogen David in America, Palwin in Britain and Carmel from Israel became large brands that garnered loyalty and a following from Jews wanting to make kiddush and say the blessings, wherever they were.