Wow, the thought of fermenting fruit juice in an entirely closed keg scares the heck out of me. I sure hope it has a good pressure-release safety valve! From making beer and cider, I ferment a batch in a 5 gallon glass carboy, with a bubbling airlock to keep it sterile. But I ferment it until all fermentation has ended, then stir in 1.5 cups of corn sugar (or 1.3 cups white sugar) and bottle it, which yields about 22-one litre bottles or 66 beer bottles. That added sugar then ferments in the bottles and carbonates the brew. The amount of sugar I add is actually about double what most recipes call for because I like a lot of carbonation. You are obviously using far more sugar than me if you are fermenting the fresh juice in a pressure vessel. Why you lose that carbonation is a bit of mystery to me because home-brewed beer and cider keep their carbonation as well as commercial brews. Sometimes brewers add "heading agents" to their beer if they have trouble maintaining carbonation. The problem is due to a lack of proteins in the brew, as proteins seem to be needed to hold onto the gas bubbles. Maybe that is your problem... lack of proteins in the fruit juice? Anyway, thought I'd mention it in case you wanted to look it up a little more or talk to someone at one of the local homebrew stores. One other thought... are you using a commercial wine yeast to ferment the juice? Or relying on natural yeasts that get onto the fruit? I'm not sure that would have any effect on the final carbonation, but a commercial yeast would give a more consistent product.

Hi, Your mulberries should be fine, I just finished canning mixed wild berry juice from bags of frozen berries. I had elderberry, blueberry, mulberry and blackberry I needed to use up. Put them all in a big pot, added sugar and lemon to taste, poured in sterilized jars and BWB for 25 minutes. You can read about this on my blog listed after this post. But here is a site with a nice idea for mulberry juice. http://www.dirtykitchensecrets.com/sharab-el-toot-making-mulberry-syrup/ Hope this helps. Kim Here is a link that might be useful: Little Homestead in the Village

Moderation is the key. OJ is a great, healthy drink, but not if you drink it all day long. I think fruit sugar (fructose) is healthier than white sugar, but it still has calories and it still can trigger your hunger for sweets. I think fresh squeezed OJ is better, but store-bought is still pretty good. Be sure to get some pulp in the store-bought one too, so you get the fiber. I'm sure pasteurization decreases the Vitamin C content, but its still pretty high after that (according to the stats on the OJ labels). Coke is awful for you........too much corn syrup/sugar/phosphorus, etc. Also, it has caffeine, which will stimulate your appetite. I drink about a half a coke a day, and know that its hard to quit that stuff! Sounds like you're trying really hard to lose weight. I think getting away from sugar really helps to decrease your appetite. Good luck to you!

Well, I have done a little reading, and here are my impressions, which seem consistent with what has been mentioned in this thread so far. A centrifugal juicer such as mine separates liquid from solids. The solids contain most of the vegetable's fiber and pulp. Fiber is typically considered to have about 2 calories per gram or 56 calories per ounce, when eaten by people. It actually has more energy, but we are not able to extract much of it. How much, depends on if the fiber is soluble or insoluble in water. Which means that I could do a little weighing and estimate the calories in the juice and in the solids. The pulp contains exactly what, I dunno, but apparently skin, pith, etc are nutritionally significant in some way. The juice contains most of the vegetable's nutrients - vitamins etc - and sugar. The advantages of drinking juice include rapid and convenient consumption of a large quantity of vegetables, or at least the veg sans fiber and pulp. The disadvantages include rapid consumption of a quantity of sugar. I tend to juice vegetables more than fruit, which might reduce the sugar content. When the vegetable is juiced, it starts to oxidize and lose some nutritional value, compared to the whole vegetable. I can't find any reliable information about how quickly, or how significantly, that happens. It may not be meaningful at all. I mostly juice beets, and mix it with a small amount of carrot juice and apple juice. I started doing this because I like beets. Now I want to test the effect of beet juice, and whole beets, in reducing blood pressure.