I called up the vineyard at the last moment and so when I then tried to get a crusher/destemmer the wine shops were of course all booked up for several days in advance. We decided to simply crush the white grapes by hand, bunch by bunch, and press with the stems. The juice is so sugary, about 20% by weight, and very acidic, especially the sauvignon blanc, that it made our hands pretty parched by the end. Not to mention sore from crushing 400 pounds with mere elbow grease!