|Ladling the must into a cloth lined strainer, all disinfected of course.
|Having fermented for over a week, the must surrenders it's liquid easily.
WOW is this yeasty, but the resultant golden liquid has a wonderful flavor, and was utterly dry. I, of course, don't have any way to meter the alcohol content, but by the taste it's over 10%, with no off flavors.
Stay tuned :)