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previously I have used a steamer to extract juice from apples
it was OK
sterilises the juice nicely, but does it affect the taste?

I have inherited a "juicer". It has taken a while getting used to how it works - it grates, spins and sieves. The sieve gets clogged very quickly and seems to be the key to the process - i.e. stop every half-dozen apples and clean the sieve.

anyroad - what i have noticed is that the first juice that come off is pale green... but it soon turns brown. Oxidising presumably. Is there any way to stop this? do sulphites somewhere in the process do the trick... or is it something we just have to live with? Do commercial producers extract their juice in an oxygen-free environment or what?

And yes - it does taste better than steamed/sterilised apple juice

I think all commercial apple juice is pasteurised so you don't get the problem with the brown juice, I have a friend who juices and freezes and her juice is just brown, it tastes nice, just looks a bit odd. I juice it the pasteurise in open bottles, which clears the juice, you get this gunk that rises to the top which I just clear off. I rather like the flavour of the juice when I have pasteurised it.

I imagine adding sulphites to the juice collector at the start should work, but I've never tried it, lemon juice might do the job as well.