My pasteuriser has arrived at last, so I'm keen to try making apple juice as well. Reading about it, I've learned that some apples have a delicate flavour, and these don't tend to make a good juice. I suspect that's what we'll find with ours. I also learned that you need to do your blending at the crushing stage; as I don't know what proportions will produce a good juice, it's a bit late. So, we've decided to produce 2 Litres of each of the three varieties. I can then experiment with blending, and then next time I'll know what proportions to try and use.
I really need to get to an apple day to get my varieties identified. I know that one is a dual purpose apple, one is a russet, and the other is just an eater; I know that all of them are fairly high acidity (we had to measure the pH when we were making them into cider). There aren't many apple days near us, but I might make the effort and go to one a bit further afield.
They look wonderful in their crates: