This fall, due to spouse induced space restrictions, I am fermenting
about 25 5-gallon buckets of Cabernet Sauvignon. (I did not know this
last year, but appearently we have a standing "no-barrel" policy in my
house)



I am thinking about Pressing

Would it be better to:

Press each bucket's cap individually,draining back into the original
bucket?
(More time consuming)

Collect up all the caps, and press as one
evenly divide up the resulting juice back into each individual bucket.
(less time consuming)

thanks. -Wayne