"RogerK" > wrote in message
om...
> Dave Allyn > wrote in message
>. ..
> > On Tue, 23 Mar 2004 00:43:21 GMT, "Ray" > wrote:
> >
> > >Don't make the mistake some make and try to press whole grapes. It
don't
> > >work! They must be crushed first.
> >
> > Why? what happens?
> >
> >
> >
> >
> > email: dallyn_spam at yahoo dot com
> > please respond in this NG so others
> > can share your wisdom as well!
>
> Think about it... If you haven't crushed them, they're going to act
> like little water balloons when pressure is applied, and you're going
> to lose and waste alot of the juice. Plus you'll still have over 50%
> of them with the skins still intacked and not broken. Crush first,
> press later.
>
> RogerK

Crushing first and then pressing is certainly a more efficient process, but
grapes can be pressed without crushing. It just takes longer and is more
work. Many premium white wines are made by whole cluster pressing, and
grapes are not crushed when making Champagne.
lum