The Wine Press takes fruit and squeezes it. The rate is the whole station: two fruit make one juice.
Two for one, a minute a pair
Every juice on the table is the same deal — 2 fruit in, 1 juice out, one minute — and it does not batch. Press twenty apples and you are standing there for ten minutes.
Ten juices, all level 0:
apple · orange · lemon · lime · cherry · blueberry · blackberry
and three separate grapes: grapes, red grapes and white grapes. Which vine you picked decides which wine you can make later, so keep them apart.
And one thing that is not a juice
Olive oil — 20 olives, two minutes.
Ten times the fruit of anything else on this table, and the only reason a cook ever walks over here. Worth knowing before you plant an olive grove expecting it to behave like the apple trees.
The fork: what ferments and what does not
This is the part that decides whether you are running a juice bar or a winery.
Fruit juice is a drink and stays a drink. Apple, orange, lemon, lime, cherry, berry — drink it, or cook with it. It will not ferment.
Only grape juice ferments.
Take grape juice to the Fermentor with yeast:
| In | Out |
|---|---|
| Red grape juice | a red wine barrel |
| White grape juice | a white wine barrel |
| Plain grape juice | vinegar |
The barrels go into a tavern, where people fill cups from them and you set the price.
And do not treat the vinegar as the booby prize. Vinegar is what every dye in the game needs, and the leather tanner wants it too — a herbalist with no vinegar cannot make a single colour.
It protects your work
Not every station does this. Once you have pressed something, nobody else can take it off the press behind your back — unlike the smelter or the pottery table, where an unattended output is anybody’s.
You still have a window to collect it, so do not wander far.