The liquid that is squeezed out is called Press Wine, or Press Juice. Press Wine is basically the dregs of the juice which may contain remnants of seeds, skins, etc. It looks cloudy and is thicker than the juice that comes about naturally just by the weight of grape on grape. This natural, highly coveted juice, is called Free Run Wine. Sometimes wine makers choose to add some Press Wine to the Free Run Wine to add structure and depth but it is purely a matter of choice.
Winemonkey and I had a little trouble with our WinePod press, which is supposed to do all the hard work of pressing down the grapes and bringing up the dregs in the press basket. Alas, this was not to be as we seemed to have stripped a piece of the press. Instead, we pressed the wine manually -- which is to say by hand -- which requires some patience, a good deal of muscle, and a lot of paper towels to clean up the grape mess that results.
We did it, but not without trouble, and then siphoned the wine into two 5-gallon jars and two 1 gallon jars. The wine looks good -- a deep, dark Cabernet Sauvignon color -- and it tastes like, well, young wine! It is still a bit harsh (it is not through with Malolactic Fermentation, or MLF, yet which is the process of changing the harsh malic acids naturally present in grapes to softer lactic acids) and needs some ageing, but all in all we are pleased.
The wine will sit in these jugs (pictured) for one week until we run another MLF test to see if the process is complete. Once that stage is over we can move the wine in to our freshly steam cleaned French oak barrel for ageing. We still have a little clean up to do today but we are almost there. Oh, and if anybody wants a giant pale of grape must (it's supposed to be good for your skin you know!) just let us know. We've got one! ;)