I thought I might chime in on this idea since I just did it yesterday. After reading the article I picked up an older 850W juicer from a family friend that wasn't using it anymore. She had bought it with good intentions, used it for some amount of time, and didn't want it anymore. I got it for about $50. I also looked over Craigslist and eBay and almost got one there before things got over what I was willing to pay for an experiment. If/when this juicer dies, I plan to replace it with something more powerful.
I got about 4.5 gallons from 1 bushel of apples. I was expecting about 2-3 gallons, so this was a happy surprise. The motor did get warm by the end, but I had to stop often because I was using the little container that came with it to put juice in. Next time I plan to juice straight to the bucket. I also had to stop and clean the pulp shoot from time-to-time. This first time was just to see how it worked, and it worked perfectly. It is a little messy, but the process is sound. I've done the traditional grind and press method, and this is much easier. It can also be done in the kitchen vs. out back or in the garage.
Total time from when I started to sanitize to last apple was about 1.5 hours. This would be cut down if I didn't have to stop every few minutes to empty the juice container and wait for the juicer to spin down and up. So, I think about 1 bushel per hour is not out of the question on my 850 watt juicer which is a Breville JE95XL (older model of current JE98XL) that can take whole unseeded fruit. Also, smaller apples will mean faster juicing since they won't require pre-processing (halving/quartering). There was also some clean up time after that, but I know that will vary per person.
I could have gotten more juice if I had also squeezed out my pulp, but it was pretty dry, and I might have only gotten about another quart or so. I figured that I can sacrifice it this time. It does make a lot of foam, and not all of the pulp makes it in the pulp bin. I was pouring the juice through a mesh strainer, and it would clog up with pulp after a while.
The resulting juice was about 1.052 gravity. I put in some potassium metabisulfite and plan to pitch the yeast tonight.
I would do this again, and might before the fresh apple season is over. The juice tasted awesome and my wife was telling me during the process that she wasn't enjoying it at all. She was washing and helping to cut up the larger apples. In the end, after a taste of the product, she said it was "totally worth it."
1/3 bushel Fuji
1/3 bushel Jonagold
1/6 bushel Breaburn
1/6 bushel Winesap
potassium metabisulfite (dose according to instructions)
1/2 tsp yeast energizer
1 tsp yeast nutrient
1 lb pilsen dry malt extract per 5 gals juice (body and residual sweetness)
Yield: ~4.5 gallons
OG: 1.052 (before DME)
Yeast: Safale S-04
ABV: >5% (est.)
Juice apples by preferred method. Add potassium metabisulfite according to instructions for the volume of juice produced. For me, it was about 3/16 tsp. Mix in and allow to sit for 24 hours to do its thing. Dissolve 1lb/5gals of DME into 1 quart of warm cider and add back to main batch. This will bump the gravity and give the yeast some needed nutrients. Also add in the nutrient and energizer. Scale them accordingly for your juice yield. Pitch hydrated yeast and off you go. Rack and clarify once fermentation is complete. Bottle, keg, or whatever you want to do.
Theory of the DME:
The yeast will eat all the simple sugars from the fruit and hopefully "forget" how to process the maltose of the DME. This will leave some sweetness behind, and also the dextrins in the DME will leave some body. I just did two 1 gallon batches of cider, one with DME and one without DME, and the with DME had a better all around taste and body. It was less tart/dry and some more subtle complexities. So, this is my scaled up version of the DME version.