What are the Pros and Cons on using a quality juicer for making Wine Must..?

THX..

I don't own a juicer but I have a vita-mix I use. I whir up my black berries for the black berry wine. I also use the vita-mix for my crab apple wine. Normally I have to add some water as I blend. I remove the cores first. For my grape wine I have an electric grape crusher/destemmer. Choke Cherries are so small and have pits so I boil to slightly cook them, then put them in a Home Depot paint strainer bag. Put the bag in an apple press and squeeze out the juice. Sometimes I cook my crab apples and run them through a Victoria tomato juicer. If you heat the fruit you run the risk of a pectic haze. Just makes it harder to clear the wine. I just try to weigh the difference in removing the haze or working all day trying to remove the juice from the fruit.

When I make the black berry wine I make sure the frozen berries are completely thawed. Run them through the vita-mix. Then pour the mixture through a Home Depot paint strainer bag. Actually my wife sewed up a larger version of the paint strainer bag. Most of the mixture will go through. I tie off the top of the bag and leave it in the must. The recipe I just posted in the recipe area I had a total of 8 gallons of must. It now looks like I will get 5 gallons of finished wine when all is finished.