Really juicy white ones.

Those big juicy grapes that we "mangled" last week have spent a week fermenting and today went through the press.  Every morning we stir the buckets of brewing grapes as the grapes float to the surface and form a kind of crust,  on pressing day we don't stir but find it quicker to scoop off the grapes, pour the liquid - plus any grapes that we've missed -  through  the press until it's full, then squeeze.  When I say squeeze,  I don't mean that really,  there are wooden blocks that fit in the press and a handle with a ratchet that gives the necessary pressure to force out the juice.  Then add more grapes or liquid and squeeze again.  We can press out 6 buckets of fermented grapes at a go,  what is left is a very dry 4 inch thick lump which goes up to the compost.

The end result today is almost 70 litres of white wine - or potential wine.  It needs to finish fermenting,  settle,   be siphoned separating the wine from the sediment,  mature - possibly -

And then drink!

Tomorrow more juicy white ones,  and maybe juicy blush ones too.