u/SamUncle09

I use fresh apple juice in some cocktails, and sometimes when I squeeze the apples, it gives me more juice than I need. After a few minutes, it turns brown and becomes unusable. I want to prevent this browning with ascorbic acid, and my plan is to squeeze 1-1.5 liters of apple juice as a bar preparation and use ascorbic acid to prevent browning. My only concern is, what will be the shelf life of the apple juice after the acid is applied? Can I use it for one day? Some days I will be using less than a liter of apple juice, and I don't want the rest to go to waste.

I use fresh apple juice in some cocktails, and sometimes when I squeeze the apples, it gives me more juice than I need. After a few minutes, it turns brown and becomes unusable. I want to prevent this browning with ascorbic acid, and my plan is to squeeze 1-1.5 liters of apple juice as a bar preparation and use ascorbic acid to prevent browning. My only concern is, what will be the shelf life of the apple juice after the acid is applied? Can I use it for one day? Some days I will be using less than a liter of apple juice, and I don't want the rest to go to waste.