Squeezing the rhubarb

Given a steady supply of rhubarb, we decided to try making wine. At this point the rhubarb has been frozen, thawed, and juiced out in sugar for a couple of days. Hand squeezing seemed to work best for extracting maximum juice. (A press would have been great but one was not available in our town, at least that I could find) Next it goes into a fermenter, add yeast, and wait. 
David made lots of beer in the past, so fortunately we had most of the necessary pots, buckets, hydrometers, thermometers, etc!