I meant that I usually get about 1 gallon of juice for each 18# of fruit. I try to get a least 3 gallons of juice and add another 2-3 gallons of water. I like it a little less sweet but my wife likes it sweet so that is usually how it ends up. It sounds like you've got a good start.
For the yield I use 18#/gal as a rule of thumb. I use a steam juicer similar to this one to get the juice (see below) I just clean and quarter them. It's very efficient and easy and also prevents the oxidation that can make your wine look brown. Be sure to add pectic enzyme from the beginning of...
