I've been thinking about getting a centrifugal or masticating juicer, like the ones they use at juice shops like Jamba Juice. The resulting juice I could drink or make into a syrup (by freeze reduction), but would it be possible to use the leftover pulp to make an infusion?
It seems ideal as the surface area is very high; maybe you could even do an infusion in just a day or two. Most of the liquid has been squeezed out so it won't decrease your ABV.
Of course this would be best with fruits in which the pulp is completely edible/desirable like pineapple or strawberry, as opposed to something like pomegranate.
i swear by the acme centrifugal juicers. they are built like tanks and can be had used on ebay cheaply. the problem i've had with the leftover pulp is that it ends up being higher in pectin than the juice and precipitates in your infusion.
the acme juicer gets a 99% yield with pomegranites. it does break the seeds but i don't think it necessarily makes the juice more tannic than a citrus press would. i've come to positively regard the tannin. it adds a little structure to things while never being an obtrusive distraction.