Thanks Tom,

> > 3. Also need your thoughts on press sizing. How long do you press for?
>
> I have often left the press under pressure all night - especially when
> pressing white grapes for juice. The highest Brix stuff comes at the end,
> and it's also the clearest. You need to get up once or twice to empty the
> catch bucket though.
>

Does 'all night' make sense for reds as well? Seems that you would be
using minimal pressure if you are going to press for this long - is this
correct? Is 'all night' for gentleness or for maximum extraction?
If you go all night, how many press batches do you do (does it take a
few days)? Trying to determine size here and the impact of how many
batches it would require.


> Besides, purple geysers in your eye or on your white shirt are part of the
> full body winemaking experience! :^D
>
Yeah - I agree, its the wine marking its spot...



> > 5. Do you feel you have better control over press pressure than with a
> > ratchet press?
>
> No. You _have_ control over the press pressure with a bladder press; you
> have _no_ control with a ratchet press.
>

And by control you mean the ability to measurably use a certain pressure
(1 bar, etc) vs the 'feel' of a ratchet?



> > 6. Lastly, what are your thoughts on best practices for using a bladder
> > press other than the questions above?
>
> For safety reasons,

Yep, I understand the safety best practices and agree. Was also
wondering though about things like you mentioned above - pressing all
night, what pressure to use, etc. Different techniques for red vs white.