Got there in the end but it was a bit fraught... the 2.5 tonne jack just isn't up to it, which is a shame as it's certainly tall enough but it just hasn't got enough umph, so I discarded it in favour of the 6 tonne Clarke to get the last few litres, otherwise I'd still be in the bloomin' garage...
Batch 10 is now underway after a spell in the emergency 'warm room' (the toilet compartment in the motor caravan with 800 watt oil filled heater set on low) - I always get a bit nervous if they don't get underway in a few days and the kitchen (pretty constant min 15 deg C) is at max allowed capacity at 240 litres (8x30) and it is, I would be willing to admit, something of a stumbling block to using bigger containers for me as I'm used to the 'portability factor', that said some 220 litre containers are on the cards.... more space would be nice...
footnote:
the Apollo 13 connection is a bit tenuous of course (the element of superstition) - I was watching the documentary examining just how real the events were depicted in the film starring Tom Hanks on the aborted mission... turns out no one actually said: 'Houston, we have a problem' - something similar, but they went with it as it had more impact...
my batch 13 just didn't behave in the cheese stack - if it's not 'all square' it can push the press boards sideways - in a 'worst case scenario' juice then misses the tray and has to be restacked. Relieving the pressure and whacking them back into line with a brick hammer and block of wood is the easier alternative (as in this case)
Turns out it always good to have a roll of Gaffa tape just in case though...
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