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
