I tweaked my press design. I wanted to go to more PSI.
I raised the lever arm up to over my head.
I used a longer "piston" arm
I installed a lower guide arm for stability.
This allows me to have a more stable piston. This design will not allow the piston to slide away, or towards the wall.
This will also allow me to hang weight from the lever arm.
In this case, i am using a strap to hang one of my primary grape fermentation containers (32gal trash containers).
The nice thing about it, is that my weight is only about 1 inch off the floor. So if things break, it only fails 1 inch.
Without writing out all my calculations. (feeling lazy). I am getting 11.5psi, on my 8in wheel of traditional cheddar right now.
That is nothing compared to the 55psi that i heard they use for commercial Cheddar presses.