O m'gosh! I just finished squishing all my grapes...whew! It didn't help that about 5 minutes into it, my fruit press (Granny's from like 1842) went nips up, so I did the next best thing I could think of and broke out my 1/2 hp commercial grinder with a xlarge hole plate. Now I know what your thinking, but it didnt mangle them badly..still some nice chunks of fruit and whole seeds came through. I poured it all into the straining bag and ended up with some beautiful juice! Now, I followed the instructions that came with my kit, and added the ingredients....pectic enzyme, nutrient, camden tabs and sugar. But, after placing the straining bag into the bucket, I only had room to add about 1/3 of the water required. Thejuice & baglevel in the bucket is about 3'" from the very top, and this seems like a bit much to me. According to my book, the "must" will grow after adding the yeast tomorrow...how much room do I need in the top of that bucket (there's no line), and do I need to drain off some of the juice and add more water? Ugh! Theres just so much to learn about this "wine making thing"...I just want to make sure I'm doing the right thing. 911!