Pressing #2

Today I pressed the Syrah/Sangiovese from the 20 gallon container. I estimated there was about 16 gallons of must in there. After the pressing I got about 9 gallons of juice. I think I could have done better but I'm still not very expert with the press and the Jenga puzzle still makes things a bit difficult.

After realizing that I didn't have any more 3 gallon carboys I was forced into using some beer growlers and a 3 liter wine bottle. It also occurred to me that I hadn't measured the residual sugar on these pressings. The Syrah/Chenin Blanc had un-detectable (<100 mg / l) and the Syrah/Sangiovese still had about 300-400mg / liter.

I  also measured the alcohol level on the Syrah/Sangiovese and the Syrah/Chenin and they both came in at 12%.