Steam juicer recipes
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saramc
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I do not know that a specific recipe is needed since steam juicing is just another way of juicing fruits...especially the darker fruits, though some people steam juice the lighter colored fruits.
You simply weigh the fruit you plan on juicing and steam extract the juice. Why? Because many recipes call for fruit based on weight. Since steam juicing can decrease the aroma many people prefer to put the steamed pulp in a straining bag and add that to the primary for additional must enhancement. If you did not weigh your fruit before juicing, then treat the juice as it is----just juice. If recipe calls for 6# fruit, then steam juice 6# fruit. Different fruits will yield different amount of juice due to water content, etc.
If you want to dilute with water that is a personal choice, and sometimes it may be necessary to adjust acid levels upfront (if you do not want to use additives)...but again personal choice.
If I am steam juicing and do not plan on using immediately I will put the juice up in jars and indicate on canning jar label the amount of fruit juiced and what the yield of jars was (ex: 25# blackberry/7 pints--not a real statistic). If I plan on using the pulp it gets vacuum sealed & frozen (25# blkberry, now PULP, DATE). The juice is used within 24 months, the pulp within 12 months.
Hope that helps?
You simply weigh the fruit you plan on juicing and steam extract the juice. Why? Because many recipes call for fruit based on weight. Since steam juicing can decrease the aroma many people prefer to put the steamed pulp in a straining bag and add that to the primary for additional must enhancement. If you did not weigh your fruit before juicing, then treat the juice as it is----just juice. If recipe calls for 6# fruit, then steam juice 6# fruit. Different fruits will yield different amount of juice due to water content, etc.
If you want to dilute with water that is a personal choice, and sometimes it may be necessary to adjust acid levels upfront (if you do not want to use additives)...but again personal choice.
If I am steam juicing and do not plan on using immediately I will put the juice up in jars and indicate on canning jar label the amount of fruit juiced and what the yield of jars was (ex: 25# blackberry/7 pints--not a real statistic). If I plan on using the pulp it gets vacuum sealed & frozen (25# blkberry, now PULP, DATE). The juice is used within 24 months, the pulp within 12 months.
Hope that helps?
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roadwarriorsvt
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This is good info Saramc. Kinda common sense, but I didn't think of it! 
I did not weigh my passion fruit and tried using 100% juice. I ended up diluting with water to get the acid levels under control. Now it seems to have too bold of a flavor, so I may have to blend it with a somewhat neutral tasting wine. But, steam juicing is a great way to pack in alot of flavor without dealing with alot of fruit bulk in your primary.
I did not weigh my passion fruit and tried using 100% juice. I ended up diluting with water to get the acid levels under control. Now it seems to have too bold of a flavor, so I may have to blend it with a somewhat neutral tasting wine. But, steam juicing is a great way to pack in alot of flavor without dealing with alot of fruit bulk in your primary.Poormanfarm
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My first year I weighed the fruit like the book says and steamed juiced 30 pounds of Muscadines for a 5 gallon recipe that called for 30 pounds of Muscadines in the must. My results was that all was well except I did not have the flavor that I had hope for. This year I am using 100% steamed juice. I am going through a lot of fruit to get 5 gallons of juice for each batch but I am hoping to improve over last year. I probably would not do this if I had to buy the fruit but I have my own Muscadine/Scuppernong/Deleware grape vinyard and fruit is my least problem. I just finished steam juicing 30 gallons of muscadine fruit and it was a very long day.
