Ok how about using a "Juicer" on fresh fruit (Pears, Apples, papayas, mangos, plums etc) to use in a wine recipe. Who has tried this? IF. for example, a recipe calls for 6 lbs of pears, can I juice the 6 lbs and follow the recipe? Do i peel fruit prior to "juicing"? Are some fruits better used chopped instead of juiced? Any feedback will be appreciated!