I adjusted mine all the way out. I wanted as gentle of a crush as possible, specifically trying to avoid crushing seeds. There are however some downsides. A % of the grapes will go through uncrushed and isn't until pressing that the juice/sugar is released. It will go dry in the coming days/weeks, but something to be cognizant about.
I found this doesn’t work too well with whites, as it hurts the yield, with the type of press I have.