A winepress looks much different now than it did in Yahusha’s day, but they operate on the same precept. Pressure is applied in some way to squeeze the grapes in order to get the grapes to release their sweet juice. Pressure cannot be applied indiscriminately, though; care must be exercised. The pressure has to be carefully controlled or the seeds inside will be crushed and will release bitter tannins into the juice, making the juice unpalatable and certainly not good for making wine.