i juice a lot, it works ok, if i had the space i would build a real press, but i don't. juicers are inefficient, but the quality of the juice is fine. select nice firm varieties, these juice better, softer ones give you mush and clog up the juicer. it's not perfect but i can fill my 10 or 12 L fermenters in 40ish minutes. i think my juicer is basically the same as yours, i don't get that much sediment, my strategy is: quarter the apples if necessary, run them through the machine. if the waste is really wet, run it through again, but then the seeds start to mush up and that's not ideal. by the way the waste out the back presses great if it is still wet, you can squeeze some juice out of it by hand with cheesecloth if you really want a challenge. let the juice clear up for an hour, there will be a whole lot of thick foam. you can skim that off or just stir it in and ferment it; the stuff in the foam will make a lot of sediment so i usually skim it off and eat it! that's it. add yeast and wait. i have done very many batches this way, usually 10L at a time, and it always gives good results. i have done the same apples juiced vs pressed and the result is basically the same