Q&A for How to Make Apple Juice

Yes. This is a popular combination in India. Remove the peel and core from an apple and slice it up, then add the slices to a blender with about 1 cup (237 mL) of milk. If you like, you can add a spoonful of honey or sugar for extra sweetness and a pinch of cardamom powder for a more complex flavor. Blend the ingredients together until they’re smooth, and serve the drink cool.

In moderation, apple juice is hydrating and nutritious. It may help reduce inflammation and support heart and brain function. However, even pure apple juice is fairly high in sugar, so it can contribute to weight gain and tooth decay if you drink too much of it.

Homemade apple juice will usually last 2-4 days in the fridge before it starts to ferment. If you pasteurize it, it will last up to a week in the fridge. If you want to keep it around longer, try canning or freezing it. It will last this way for several months, but once you open or thaw it, use it within 7-10 days.

You can drink it whenever, but it's a good idea to refrigerate the juice in between when you first make it and when you drink it.

By "discoloration," do you refer to the presence of apple sediment (pulp)? Clear apple juice is produced by filtering out most or all of the sediment. You can do that by pouring the juice through one or more layers of cheesecloth or other fine-mesh screen or fabric.

Blending is better for nutrition. Boiling makes a higher volume. From the standpoint of taste, however, pressing is better than either of those options.

Yes, as long as you use proportionally less water as well.