I've made red wine from grapes the past two years, and "pressed" by putting
the skins in mesh bags and squeezed by hand. It worked OK, but I know I
left a lot of wine behind.

This year I decided to get a rachet press and I'll be using it for the first
time in a day or two to press batches of 20 gallons of wine - So, I'm
looking for any suggestions you might have to use the press efficiently. Do
you try to get the skins out of your fermenter first to be pressed, and then
take the juice out? Are there any good ways you can suggest for doing this?
I've thought about using a sieve or bucket with holes drilled in it to dip
out the skins and leave the juice behind. Any advice for using the press
itself? I've seen some people say they put in nylon screening and others
say it' s not really necessary.

Thanks for any suggests you can share!

Ed