Does anyone know anything about steam juicers? I’ve used one to make fruit juice many times. Most recently, I collected some wild strawberries, added raw cane sugar, and let it run. It produced much more juice than usual—I’d never gotten that much out of it before. Then it dawned on me—I was doing other things in the kitchen at the same time, so I hadn’t turned it down from level 9 to 6 like I usually do. (Electric stove—even at level 6, the water boils just fine.) As a result, it seemed to evaporate more, producing more juice—still very intense, but too sour; the sugar wasn’t enough. I then turned it off, though I could have left it on as long as there was water in the lower part... So if you turn the heat up higher, you can produce more juice, but you’ll also need more sugar. Should you turn the heat up higher? What heat setting do the sugar measurements apply to? At what point in the cooking process does it no longer make sense to do so?