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How much juice will this fruit give me?

Juice from a weight of fruit, with yields for each press type — because yield is a property of the press at least as much as of the fruit.

Juice from fruit

The traditional commercial press; efficient on well-milled pomace.

Juice recovered

680.0 L

This is an estimate from a model, not a measurement.

How this is worked out
  1. Fruit: 1000.0 kg = 1.000 tonnes
  2. Yield: 680 L per tonne, about 68% of the fruit weight
  3. Juice: 1.000 t × 680 L/t = 680.0 L
What this assumes (3)
  • Yield depends on the press, on how finely the fruit was milled, and on how long the pomace was allowed to stand before pressing.
  • Fruit condition matters as much as press type. Over-ripe or frosted fruit gives up juice readily but presses to a sludge; hard, under-ripe fruit resists.
  • Perry pears are harder to press than apples. Their pomace holds juice more stubbornly and a figure at the low end of the range is more realistic.

Yield is a property of the press

The difference between a small basket press and a modern twin-screw is not marginal: it is the difference between recovering a little over half the fruit’s weight as juice and recovering close to four-fifths of it. Milling matters nearly as much — pomace that is too coarse holds juice, and pomace that is too fine turns to a paste the press cannot drain.

Perry pears are harder work than apples throughout. Their pomace holds juice more stubbornly, and the low end of the range is the realistic figure.

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Where this reading comes from

Guides that reach this calculator, and what the number decides once you have it.