So I am ready to press tonight, but just thought I'd pick up a few pointers from those experienced in this. I'm only pressing approx 86L (22 GAL) of must and have a #35 ratchet press.
It seems pretty straight forward but any pointers always help... someone had told me to line the inside of the basket with screen door mesh (helps with clean up he said?)
Do you guys have any experience/advice with either particular "pressing style"? Gentle vs heavier pressing, or aging free run juice separately, etc?
Could there be an "Average" yield considered for Cab Sauv/Cab Franc grapes, to use as a benchmark?
It seems pretty straight forward but any pointers always help... someone had told me to line the inside of the basket with screen door mesh (helps with clean up he said?)
Do you guys have any experience/advice with either particular "pressing style"? Gentle vs heavier pressing, or aging free run juice separately, etc?
Could there be an "Average" yield considered for Cab Sauv/Cab Franc grapes, to use as a benchmark?