While looking around for bulk apple juice pricing on the web, I came across an article: A new enzyme increases juice yields by 80-90%. Wow.
New enzyme promises higher yields to apple juice processors
I remember reading that in the old days, they pulped the Apples and let them age for a little bit to soften, season, change the sugars, flavor, and consistency -- THEN they'd mash'em. It was supposed to increase the sugars in the pulp, and increase the juice from the pulp. I think I would try that, if ever got to the place where I would have batches of apples to process.
Oh my gosh, but cider's neat.
Taste's so sweet, it can't be beat.
Good in the cold or in the heat.
Oh my gosh, but cider's neat!