I tried this method with a five gallon batch of pear this past August. The only issue I had was very slow in clearing, it is still bulk aging and has cleared pretty well over the last few months. Not sure if that was due to the process or due to the pears in general.
My understanding with pear is that it requires a long aging process and from what I have seen I believe it.
I remeber hearing recently you dont want to grind up apple seeds. Not sure about other seeds, but apples were mentioned specifically. I'm quessing you dont want to process, cherry stones, peach pits, or that big honking stone in a mango!!! ROTFLOL!
The Steam sucks all the juice out of the fruit. the pulp stays behind. Once its done there is no sugar/flavor in the pulp. I toss it. What you have is juice. I add the hot juice th canning jars and use it when I have time and available carboys.
Tom is right, it drains the juice out of the fruit and you are left with a juice and pulp.
You would not use the pulp in winemaking.
The juice however can be stored for a long time as it is pasteurised by the steaming process.
The unit is great for soft fruit like plums, elderberries and blackberries.
Hard fruit like apples and pears can better be pressed as the gain will be lower on these fruit when using the steamer.
Also remember that the fruit will be steamed. So the juice gained is diluted with water.