[achilles007]

I know with all the expert wine-makers on this forum, whom regularly are used to extracting around 15-25 gallons of juice per fruit season VERY easily, very efficiently and very fast, that this question would best be asked to you.

now, even though I am not interested in making wine, I would like to know what type of equipment would you recommend, for a person interested in say-- making 6 gallons of juice, from a wide variety of fruits (citrus, grapes, berries, apples, pears) every week? A fruit press? A fruit crusher perhaps?


I've been told also, that wine-makers regularly make use of a process in which they store the fruit in containers which helps to break down the fruit thus resulting in even more juice being pulled out. Any more info on how to go about doing that?

thanks all

[BobF]

Originally Posted by achilles007

I know with all the expert wine-makers on this forum, whom regularly are used to extracting around 15-25 gallons of juice per fruit season VERY easily, very efficiently and very fast, that this question would best be asked to you.

now, even though I am not interested in making wine, I would like to know what type of equipment would you recommend, for a person interested in say-- making 6 gallons of juice, from a wide variety of fruits (citrus, grapes, berries, apples, pears) every week? A fruit press? A fruit crusher perhaps?


I've been told also, that wine-makers regularly make use of a process in which they store the fruit in containers which helps to break down the fruit thus resulting in even more juice being pulled out. Any more info on how to go about doing that?

thanks all

IMO, freezing the fruit, then processing with a steam juicer is the way to go.

[Wade E]

It really does depend on what fruits you are using. Grapes really do need a crusher destemmer and a press while most other fruits can be frozen and crushed and then fermented. Ive heard many swear by the steam juicer though.

[BobF]

Originally Posted by Wade E

It really does depend on what fruits you are using. Grapes really do need a crusher destemmer and a press while most other fruits can be frozen and crushed and then fermented. Ive heard many swear by the steam juicer though.

The OP said no interest in making wine. For fermenting, I agree. It all depends on the fruit.

[Luc]

A steam juicer dillutes the juice, so if you want pure juice that's not the way to go.

Crushing and pressing is one method.

Freezing and then treating with pectic enzymes is another way. You would however need a large freezer.

Read my story on processing apples on which I did all kinds of exepriemnts to juice apples and see what gained most juice per weight:

http://wijnmaker.blogspot.com/2008/09/appeltje-voor-de-dorst-apple-day.html

Luc

[achilles007]

Originally Posted by BobF

IMO, freezing the fruit, then processing with a steam juicer is the way to go.

Okay. thanks for the answer!

does freezing the fruit somehow succeed in breaking down the fruit even further, thus resulting in more juice coming out of product rather than trying to juice it fresh?

sounds genius!

thank you again for your post!

[achilles007]

Originally Posted by Wade E

It really does depend on what fruits you are using. Grapes really do need a crusher destemmer and a press while most other fruits can be frozen and crushed and then fermented. Ive heard many swear by the steam juicer though.

Excellent post, sir!

but a couple of questions came to mind while reading this:

1.) Can you explain to me why is it that most other fruits-- some that are significantly harder than grapes (pears, kiwis, apples, etc.)-- you say only need to really be frozen and crushed, but grapes would need a crusher and press?

I mean-- you would think the arrangement would be opposite.

2.) and for crushing-- in both grapes and other fruit types-- is there a piece of equipment you could recommend? The only tool I've seen online for crushing is the stainless steel, sometimes wooden, contraption that has rotating blades at the bottom or the other models with have two rotating cylinders for crushing softer-fleshed fruits, like grapes


any further recs would be MUCH appreciated, sir.

thank you.

[achilles007]

Originally Posted by Luc

A steam juicer dillutes the juice, so if you want pure juice that's not the way to go.

Crushing and pressing is one method.

Freezing and then treating with pectic enzymes is another way. You would however need a large freezer.

Read my story on processing apples on which I did all kinds of exepriemnts to juice apples and see what gained most juice per weight:



Luc

Wow-- this post is TREMENDOUS!

What an exceptional website!

Words cant express my gratitude for the wealth of this amount of info.

Seriously, sir. Thank you.

I owe you one.

Let me go take a gander and soak up all the information at this website, and if I have any further questions I'll forward them to you.

thanks.

[achilles007]

for some reason Wade E-- my post to you needs a mod to accept it or something.

thus it looks like I didnt respond to your post-- but I wanted to assure you that I did, and I guess it's waiting for acceptance.

thanks

[achilles007]

Ah!

After reading said sent website link- it is CLEAR which path to take!

Since I plan on processing a lot of juice at one time-- I will invest in the fruit crusher/chopper (which wont process the pulp as finely as a food processor-- but oh well), and will have to find out where I can get my hands on those enzymes!!

A fruit presser MAY or may not be counter-productive. IDK-- will have to marinate on that one for a while

A couple of questions:

1.) If the pectin enzymes worked their magic beautifully in just ONE day, wouldnt you think multiple days might result in breaking down the product even further?

Or is setting fruit out that long at room temperature the grounds for serious health concerns?

2.) I wonder how commercially produced apple juice makers get that golden almost CLEAR color.

I REALLY hope that it isnt dye they are putting in the products.