Hey, so this is my first year on fresh grapes. I have some Chardonel which has finished fermenting and some St. Vincent now in the process of it. So the pressing will be needed for the St. Vincent, and I'm trying to make plans for that.
I do have access to someone (or two) with a small ratchet press, if needed. I guess I'm wondering what that gains me. Some work? Here's what I was thinking. How about just pouring my must into a new primary (after fermentation) that is lined with a pressing bag? Then I would squeeze the heck out of it, much like I did with my blackberry. It seems that we don't want cracked seeds, which a press might get you, and this surely wouldn't. You might not get the volume you would from a press, but am I missing something here? Is there a reason not to go this route for at least this year?
I do have access to someone (or two) with a small ratchet press, if needed. I guess I'm wondering what that gains me. Some work? Here's what I was thinking. How about just pouring my must into a new primary (after fermentation) that is lined with a pressing bag? Then I would squeeze the heck out of it, much like I did with my blackberry. It seems that we don't want cracked seeds, which a press might get you, and this surely wouldn't. You might not get the volume you would from a press, but am I missing something here? Is there a reason not to go this route for at least this year?