The grapes have been fermenting for almost a week now and the must has developed a lovely red colour, so I decided it was time to press. I gave it all one final stir and slowly poured to contents of the bucket through the press.
My initial estimate from the 15kg of grapes was 10 litres and I ended up with about 11 litres so it worked out very well, and was enough to fill two demijohns plus a small bottle which I will use for top ups when racking the wine later on. The bottle doesn’t have an airlock so I’m just relieving the pressure every now and then so it doesn’t build up too much.
So now I just sit back and wait for the fermentation to finish. It will probably be complete in 2 or 3 weeks, or maybe longer as it is quite cool (around 15°C).