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Thanks for the help. I've found the answer.

I think I mean crushing. I am not sure what pressing means. So, should one destem before fermenting?

Do grapes need to be removed from the stalks before putting them into a press? My other half says they do, but it is very time consuming.

I'm still at the experimental stage. I used 2 bags to a 1 gal dj. There was a noticeable flavour- not overwhelming. It's easier to add more than take away. I added mine when I was stabilising. Better winemakers tell me to boil the bags first. Let me know how you get on please. Bob

Fruit tea bags work for me.

I got hold of some damsons and I was warned of the dangers of toxins. What I do, and I am only a noob, is, after freezing, to raise the fruit to 80C with added sugar. The fruit is then passed through a sieve leaving behind a wonderful pulp which I add to ice-cream for dessert, stones removed...