"Juicing" fruit for the must

Speaking for blueberries, there is really not a lot of free run juice to be had from a juicer. Therefore better methods break down the fruit to obtain more juice. A combination of freezing, thawing, partial manual crush (potato masher, 2"x4"), application of pectic enzyme, fermentation on the skins for 3-5 days, and press (basket or by hand) - will maximize your blueberry yield.

Can't speak for apricots.

Roger Quinta do Placer

I would ferment on the pulp but if you really want to juice it what about crushing and treating with a pectin enzyme for 24 hours and then running it through the juicer?

Ray

My thought was to juice, save the pulp and ferment on both. Being a first-timer with fruit I wasn't sure if there would be an advantage.

Thanks for your comments.

I would definitely ferment it on the pulp. I did this with my blueberry mead and it was excellent. After 4-5 days you'll want to press the pulp as blueberry seeds can contribute a bitter flavour IIRC.