If yours doesn't have a cover fitted with a fermentation lock, you can cover it with a 12- to 16-gallon trash bag during the primary fermentation stage.
Press out the pulp, pour the wine into a secondary fermentation jug, and secure the fermentation lock. Check it the next day; if there's a deep layer of lees, rack and filter the wine.
The result of a hard day or two at the press: a decent amount of brown apple juice sitting in an array of barrels and demijohns, their fermentation locks bubbling away nicely.
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