18
This will initiate the following automatic sequence:
1.
Inflate the bellows. This pushes out any CO2 gas out of the headspace. For 3 to 5 minutes nothing will
seem to happen
. DO NOT PANIC
–
THIS IS NORMAL
. As the pressure builds up, wine is forced through the
perforated tube and out into the wine collection vessel. Seeds, stems, and skins are retained inside the
fermentation liner. Wine will now rapidly pour into the collection vessel.
2.
After 30 minutes or so the pressing is finished and the system will start to deflate.
3.
To increase wine yield, perform a second pressing operation after an hour or so. This collects wine that
has slowly percolated through the pomace. You can even press a third time.
