It’s interesting that this ad for the Mount Gilead Hydraulic Cider and Grape Juice Press, from vol X of Better Fruit (1915) stresses the economic value of making apple butter, alongside cider and vinegar. I guess apple butter must have been quite the money-spinner a hundred or so years ago.
It does seem like a really good way to make use of any juice you don’t plan to ferment. Although I suppose you’d want to include some of the pulp as well, which would presumably mean coring the apples before cooking them down? Interesting.