I didn’t intend to leave the cherry mead on the skins for three weeks, but there are other wines to fuss over, meadmaking questions to ponder, and even unfermentable things that a winemaker must attend to. Yesterday I poured the mead, skins, pits, pulp and all, into my homemade 3-bucket press. A bucket drilled with holes, making it look like an oversized colander, holds the fruit. It fits inside another bucket which catches the wine and drains it through a spigot and tubing into a 5-gallon carboy. A third bucket, filled with water, fits into the one holding the fruit and squeezes out the wine. Not the most efficient press, but you can’t beat the price!
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