That’s a can of worms with no good answer. Usually cider is unfiltered and juice is filtered. Massachusetts defines it this way, and includes the definition that juice is pasteurized but isn’t specific about cider. Most states don’t have a formal definition and it’s up to whatever people want to call it. Sometimes cider means it’s from apples picked early in the season. And some companies admit there’s no difference at all; they label it both ways to appeal to people who think one sounds better than the other.
As for the OP, I agree with the others. Unpasteurized, you’ll get 1-2 weeks if kept cold. Pasteurized and vacuum-sealed, you can get several months of life. Once fermentation starts on the unpasteurized kind, it’s a crap-shoot if it will turn out good or awful unless you control the fermentation. It’s very easy to end up with some nasty vinegar, sulfur, or other off-flavors.