Bob, 54 pounds juiced by steam? That will give you enough juice for 5 gallons of the most excellent wine, if you dilute it to 18 gallons its going to be to dilute. Another way to get them juiced that we are probably going to do again this weekend is to crush the berries, add some KMeta and Pectinase, leave overnight and then press or squeeze the berries in nylon bags. We diluted 2 gallons of that juice for 5 gallons of wine and it is turning out to be pretty good. This year we got a rediculous amount of berries so we might be brave and go 100% squeezed juice. Crackedcork
Maybe I'll juice half and ferment on the other half to thicken it up. I fermented 3# berries per gallon last year and it is VERY heavily bodied. IIRC, I left the berries in for 3 or 4 days.