Citrus Growers Forum

mrtexas · Posted: Mon 25 Jan, 2010 7:41 pm

My new Waring commercial juicer is making quick work of juicing. Shown next to my old one.

The thing pulverizes the pulp as well at 3,600rpm. Wow, I bought it on ebay for $250 with a new one costing $600. Expensive but there is not much between the anemic consumer line and the commercial line.

By the way, the juice is from golden grapefruit not oranges!

JoeReal · Posted: Mon 25 Jan, 2010 10:35 pm

I bought a Black and Decker Citrus Juicer from Target for only $19.95. No shipping and handling. This new store is just around the corner from our primary residence, less than a mile away.

This season, I used it to make 2 batches of Bearss Lime wine, one batch of Sudachi Wine, one batch of Grapefruit wine. A total of 20 gallon juice so far, and mountains of peels. Soon I will also use it to process lemons and oranges.

I am really looking for a commercial grade citrus juicer where I just dump cleaned whole citrus fruits and out comes citrus zest and citrus juice. My budget is up to $9,500 for such a device that can get me 5,000 gallons of juice each day. That's what I will call commercial scale. I have a farmer friend who owns a citrus orchard of 300 acres and is interested in my wine.

And I sure wish there is one sold for Calamondin too. Just spent my whole weekend slicing calamondin fruits individually and juicing them out for wine. I have ten gallons going for my calamondin 2010.

fred · Citruholic Joined: 16 Oct 2009 Posts: 134

Mr. Real

A friend of mine in Fl has one of theese and speaks very highly of it
http://www.juicernet.com/pages/fresh-n-squeeze-citrus-multi-juicer.php

Selkirk · Posted: Tue 26 Jan, 2010 9:13 pm

I purchased this juicer last year. It's worked very well, put up about 20gal of juice this fall. Found it on sale for about $140.00-150.00.

Selkirk

Breville 800CPXL

http://www.brevilleusa.com/juicing/die-cast-citrus-press.html

JoeReal · Posted: Wed 27 Jan, 2010 12:52 pm

fred wrote:

Mr. Real

A friend of mine in Fl has one of theese and speaks very highly of it
http://www.juicernet.com/pages/fresh-n-squeeze-citrus-multi-juicer.php

thanks! I'll contact them for a quote. Much lower capacity than I needed but if the price is right we can buy more units to come up with capacity.

fred · Citruholic Joined: 16 Oct 2009 Posts: 134

Mr. Real

This fella who has one of these has had machines in the past that have had multiple issues with some of them re-occuring many times.They were much cheaper --$$$ and obviously quality & reliability also. A mutual friend / grove owner refuses to pay the xtra $$ for one of these FMC machines and has trouble continually with his. I would think that the xtra $$ is worth it myself. But he told me he paid around $12 K for it (the FMC )

By the way-- any sugestions on a cold hardy banana for beginners??

Sylvain · Posted: Fri 29 Jan, 2010 7:28 pm

> By the way-- any sugestions on a cold hardy banana for beginners??
Orinoco?

Avocado · Posted: Tue 16 Mar, 2010 2:44 am

JoeReal wrote:

This season, I used it to make 2 batches of Bearss Lime wine, one batch of Sudachi Wine, one batch of Grapefruit wine. A total of 20 gallon juice so far, and mountains of peels. Soon I will also use it to process lemons and oranges.

Where do you get wine yeast? I see that it's available in Amazon.com for 99 cents with 4.99 shipping. How long is it good for? Where do you get it?

_________________
1 Fuerte Avocado, 1 Wash Navel Orange, 1 Wonderful Pomegranate, 1 Moro Orange, 1 Lime?

Laaz · Posted: Tue 16 Mar, 2010 11:34 am

Quote:

By the way-- any sugestions on a cold hardy banana for beginners??

Ice Cream & California Gold are both quite cold hardy.

_________________
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JoeReal · Posted: Tue 16 Mar, 2010 3:26 pm

Avocado wrote:

JoeReal wrote:

This season, I used it to make 2 batches of Bearss Lime wine, one batch of Sudachi Wine, one batch of Grapefruit wine. A total of 20 gallon juice so far, and mountains of peels. Soon I will also use it to process lemons and oranges.

Where do you get wine yeast? I see that it's available in Amazon.com for 99 cents with 4.99 shipping. How long is it good for? Where do you get it?

I found the Lalvin EC-1118 yeast to be very reliable for citruses. Get it from here (many of their items are cheap, and you combine them in one shipment):

http://www.midwestsupplies.com/catalogsearch/result/?q=1118&x=0&y=0

The EC-1118 is excellent for beginners as well as advanced wine makers (those who want to push limits of alcohol content to near the port style range). You seldom go wrong with EC-1118 because it can tolerate low nutrient and very high sugar musts. Either as advantage or disadvantage, this yeast does not affect the aroma and flavor of the wine. It doesn't impart other flavors, so it is neutral. If you want straight citrus flavor and not being transformed into hints of pineapple or other imagined fruit aromas, this yeast will give you straight one dimensional flavor and aroma from the fruit. It is excellent when you want to blend wines later, from pristine unadulterated various flavors neutrally affected by this yeast. The alcohol tolerance of this yeast is about 18% and will almost always ferment your must to dryness, leaving no residual sugar. My personal record is 23% ABV that I have pushed this yeast to do my bidding.

While you're at it, you can order the following yeasts:

RC 212 - excellent for color extraction in grapes and berries
Montrachet - very good for many kinds of fruits that emphasizes the fruity aroma. Oftentimes, it gives various wonderful aroma aside from the main fruit. I sometimes detect pineapple and mango overtones from my citrus wines when this yeast is used. It has low tolerance to alcohol, so I only seldom use this yeast. If you want alcohol less than 13.5%, this yeast would suffice with a good bonus if you like the other aromas it imparts.
D47 - excellent for honey based with citrus juices
Avoid these yeasts that are prone to produce rotten egg smell especially in non-grape fruit wines:
Premiere Cuvee.