Kinda late but anyway...
We have a Jack Lalane and it isn't the best but it works pretty good. Some food will have a better extraction rate obviously. For stone fruit I would remove the stone.
For fermenting IDK but you do get a lot of particulate juicing. So What I would do is extract then hold your collected juice and allow the particulate to drop. Cold crash maybe or use finings/Knox gelatin.
If you are going to be juicing a large amount of heavy/dense fruit like peaches and the like you will want to save up and buy a real heavy duty commercial juice extractor. I'm saying this because the motors are going to burnout pretty quick. We juice a lot of celery, apple, citrus, and veggies collecting about 2 gallons at a time. The reason is we are going after the highly perishable vitamin and mineral that deteriorate over time. You are not or will not be. Since you are extracting to ferment you need volume. The extractor you buy from the store, such as my Jack LaLane cannot hold up to this type of use.
Just using our juicer for the 2 gallons of juice I can feel the motor getting hot. In fact the heavier/denser fruit will tax the motor even more so when we juice dense fruit/veg we do small amounts followed by something like celery or an apple or beet that has a lot of juice to help extract the juice from the pulp. So I would recommend a Masticating Juicer
- Masticating juicer chrome
- Low speed juicing system, 80 RPM rotation speed
- Exclusive "Dual Stage" masticating extraction
over one that uses centrifugal force to extract like the Lalane does.
I would suggest too to make you a nice compost bed too. They pump out some nice pulp, put it to use. Earthworm beds lol