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The press is 18 liter. Comes with wood blocks, crank and center rod.

Great stuff,Jim!

Racked both the Zin and Cab, added mlb to both and medium toast American oak to the Zin and medium plus American oak to the Cab. Will stir every few days and check for mlf progress in a few weeks

Located in Pittsburgh, lightly used manual crusher. Near mint condition. $100. PM me if interested. Previously had press for sale but it’s no longer available.

I ended up racking the Zin off the gross lees, off odor seemingly eliminated. Will pitch mlb tomorrow after racking the Cab. Clean up is finally over also. The major lifting is over, I'm hooked on all grapes. An added bonus is the wife o.k.'d the purchase of a crusher/destemmer. Plan to have...

I took a whif of the Zin and there is a hint of H2S, which was surprising since the fermentation was quite clean with no off odors at all. I'm thinking from some of the sludge at the bottom of the carboy. Wanted to rack off the gross sooner rather than later to avoid any potential bigger problems.

Ended up pressing last night. Overall, went pretty well however there are definitely a few things I'd do differently in terms of overall set up. But, live and learn. There is at least an inch of sediment at the bottom of the Cab carboy and much less on the Zin. This I know is a direct...

Checked SG this morning and Zin is at 1.000 and Cab at .998. We may press this evening over a bottle of something!

The SG is sitting at 1.001 on both wines. Will check SG in the morning again. In the meantime, getting the press, buckets, carboys etc cleaned and sanitized in prep for pressing on Saturday morning. Caps are still present as well so I feel confident all is well until the weekend.

Glad to hear there is enough wiggle room in terms of when to press. Thanks!

Thanks-good to know and definitely helps for peace of mind. I too am looking for as much skins contact as reasonably possible.

Thanks for the advice/input. If it does drop to 1.000 or below would you take any additional precautions to protect the wine until Saturday?

Both caps are still well suspended over the liquid must, CO2 still being produced.

Both caps are still well suspended above the must and producing CO2.

So I may have a potential dilemma on my hands. Over the past 24 hours the specific gravity in both the Zin and Cab blend dropped significantly to 1.012 and 1.008. My fear is another significant drop in sg over night and into tomorrow. I was hoping to press over the weekend as pressing after...

I'm currently fermenting a Zin with RP 15, first time for me. Also currently fermenting a Cab/Merlot field blend with D254

Last night Zin was at 1.048 and the Cab/Merlot 1.055. Have been punching down 3 times daily and added nutrient again last night. Most likely last nutrient addition and with any luck we get to 1.000 around Saturday to press

I plan on pressing once the specific gravity gets to around 1.000

I am fermenting both the Zin and Cab/Merlot blend 100% on the skins. After crush, the entire lot of skins and juice went into 20 gallon Brute cans and fermenting since Sunday.

Punched cap on both the Zin and Cab/Merlot blend. Zin sitting at 1.088 and the blend at 1.082, both moving along. The temp in the basement is around 69-70 so I'm thinking temp is in good shape. I'll punch once more before bed. Color in both looking good, no sulfur odor in either. So far...