"Don S" > wrote in message
om...
> Anyone want to take a stab at answering the question on
> press technique. No BS I've asked the question three times
> in here without an answer. It seems to always immediately
> jump off topic.
>
> Don
>
> > So a 25 cm in diameter by 33 cm high (usuable height of 13 in)
> > press is adequate for a couple of 23l carboys of wine. When
> > someone says one press will fill a 23l carboy are they filling
> > the press with grapes and completely pressing out or are they
> > pressing one load, opening the press up again and adding more
> > grapes and pressing again? In other words, the first would be
> > one full load completely pressed, the second would be a couple
> > of loads squeezed down and more added before fully pressing.
> >
> > Don

Don,
If your question refers to press technique, I'll take a stab at it.

The following procedure works well with small, vertical basket presses.
(1) Fill the basket, add the top plates, blocks and press head.
(2) Apply a small amount of pressure until the liquid flows.
(3) When the flow decreases, increase the pressure, but don't exceed about
50 psi. Ratchet type basket presses can produce high pressures, but high
pressures often produce harsh, bitter wines.
(4) Excessive amounts of foam between the basket slats indicate the
pressing is being done too rapidly.
(5) When the flow nearly stops, disassemble the press, crumble the press
cake and repress.
(6) For most grape varieties, crumbling the press cake two or three times
will be necessary to produce dry pomace.

lum