I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze
the straining bag when removing it. I wondered why as it doesn't explain.

(I use a large double layer fine nylong straining bag. When I lift it out, a hell of a lot of liquid is still in the
bag. If I just let it drip through it would take a few days hanging, if I discard it I am losing a good 500ml of
liquid. So I disobeyed and squeezed very gently making the bag tight above the pulp but not directly squeezing it until
there was about one and a half wineglasses of fluid left amongst the fruit spoils.There was no obvious passage of any
puree or anything through the mesh.)

Thanks for any knowledge offered!

Jim