Making wine from juice collected by a steam juicer is no different than making wine from the fruit itself.
You can use the same wine recipes, the same proportions of wine yeast, sugar, water and other wine making ingredients. The only true difference is that when you use the steam juicer to collect the juice from the fruit, you’ll have no pulp to deal with during the fermentation process, only the juice.
All the wine recipes I’ve ever seen in wine making books and on the web call for pounds of fruit not quarts or pints of juice, so it is very important to weigh the fruit before putting it through a juicer. You have to know how many pounds of fruit the juice represents in order to use a typical wine recipe.
As an example, if you have a blackberry wine recipe that calls for 15 pounds of blackberries to make 5 gallons of wine, be sure to start weighing out 15 pounds of blackberries before using the steam juicer. Once all the blackberries are steamed, just pretend that that is your 15 pounds of blackberries.
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.