> Pressing by hand is even simpler than that. In general, there is no need to
> destem. The stems tend to facilitate juice removal.


Lum,
So basically squeeze the stemmed grapes over a sieve
and off we go into the carboy for fermentation.

I checked my foot size and sure enough I can step into
a 6 gal pail (even if they did call me pontoons in high
school). Perhaps the old ways are best, that way I'd
have 240 pds of press.

Don