Just pressed and racked my Mourvedre, from winegrapesdirect. For starters, this was the first wine that I've ever had blow through the airlock. The must was super thick. Overwhelming amount of grapes. It felt like I needed a 10 gallon bucket. I was provided opti-red, go ferm, and fermaid-o to compliment BM 4x4 yeast. This was also the most complicated press/rack I've ever had. The hydrometer stopped at 0 brix but I dont think that was accurate. The must was always too thick, even when put in a beaker, and i could push it further down and sometimes it would stay down, others it would come up just a little. But the smell was really strong alcohol and tannin like smell. I dumped the grapes into a bag in a bucket, and then racked off what was just liquid at the bottom. It wasnt much - about 2 gallons. The rest was in bag with the grapes but it was so thick it didnt want to come through the small holes. The pattern consisted of press, dump, rack, and then repeat. In the end, it was a labor of love. I ended up with about the same as I always get. 4 gallons of wine. Pic is attached. Dont panic. It's only in this carboy for 1-2 days, while it clears a touch, and i have the AIO wine pump and the vacuum/headspace eliminator. So the vacuum is strong enough that it actually raised the level of the fluid just a touch.