The Most Common Mistakes When Making Homemade Apple Juice – and How to Avoid Them

Apple juice is a true classic in Estonian homes. Almost every garden has apple trees, and when autumn brings a rich harvest, the question always arises: what to do with all these apples? One of the best answers is to make fresh, homemade apple juice.

However, many beginners make the same mistakes when pressing apple juice at home. Some reduce the yield, others spoil the taste, and some even shorten the storage life of the juice. If you know what to avoid, making apple juice is simple and the result is always delicious.

Here are the most common mistakes when making apple juice and easy tips to prevent them.

1. Using overripe or spoiled apples

One of the biggest mistakes is using moldy or rotten apples. Some believe it “won’t matter” after pressing, but in reality, it ruins the flavor and shortens the shelf life.
✅ Solution: always choose only healthy, washed apples. Slightly overripe fruit is fine, but never use spoiled ones.

2. Not crushing apples before pressing

Some beginners try to put whole or halved apples straight into the press. The result? Very little juice and a lot of wasted fruit.
✅ Solution: use a Masito fruit crusher, which quickly chops apples into fine pulp. The finer the pulp, the more juice you’ll get.

3. Overloading the apple press

If you overload the apple press with too much pulp at once, the machine can’t work efficiently. It slows the process and may even damage the equipment.
✅ Solution: feed the pulp into the Masito apple press gradually. This way, the machine works smoothly and lasts longer.

4. Not processing juice immediately

Fresh apple juice starts fermenting quickly if not processed right away. Leaving juice standing for hours can make it cloudy and shorten its storage life.
✅ Solution: if you want to keep apple juice for winter, pasteurize it or freeze it immediately. For fresh enjoyment, keep it in the fridge and drink within 2–3 days.

5. Using only one type of apple

If you use only sour apples, the juice will be too sharp. If you use only sweet ones, it may taste flat and cloying.
✅ Solution: the best flavor comes from a mix of sweet and tart apples. You can also add pears, rhubarb, or quince for extra freshness.

6. Poor hygiene

Some think rinsing apples is enough, but clean equipment is just as important. A dirty apple press, crusher, or bottles can ruin the whole batch.
✅ Solution: always wash apples, your fruit crusher, apple press, and all containers before use. This keeps the juice clean, fresh, and longer-lasting.

Conclusion

Making homemade apple juice isn’t complicated when you know what to avoid. Most mistakes are related to apple selection, preparation, and juice preservation. With the Masito fruit crusher and apple press, you’ll get more juice, faster, and with maximum flavor and vitamins.

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FAQ – Common Questions About Homemade Apple Juice

Can I make apple juice using only sour apples?

Yes, but the result will be very tart. For the best taste, combine both sweet and tart varieties.

How long does fresh apple juice last?

In the fridge, about 2–3 days. For longer storage, you should pasteurize or freeze it.

How much juice can I get from a basket of apples?

It depends on the variety and juiciness. On average, 10 kg of apples will yield about 6–7 liters of juice, especially when using a Masito fruit crusher and apple press.