Apples are readily available and rather inexpensive per pound. However, they do not yield as much juice as soft fruit (about two times the quantity is required). For wine-making, a blend of sweet and sour apples is advised. Jonathon apples, widely produced in the Northern US, have an agreeable sweet/tart profile, and are well-suited for wine-making. Apples produce a table wine that is bland and generic tasting, but quite pairable with seafood and many chicken dishes.
Add the next 5 ingredients. Stir.
Raise or lower the temperature of the must to keep it a constant 75F.
Prepare the yeast to package directions. Add the yeast. Cover the fermenter with a lid or food-grade plastic. Stir the must twice daily. When fermentation kicks in, move the primary to a cooler location (65F) - if possible. Check the specific gravity every day. (A 10 point or more drop per day should be expected.)
When the specific gravity hits 1.020, squeeze the bag to release most of the juice, then siphon the new wine into a clean, 5 gallon glass carboy. Attach an air-lock to a 6 1/2 size white, rubber bung, fit the bung into the neck of the carboy then fill the air-lock half-full of water.
When fermentation entirely ceases, rack (siphon) the wine into a clean carboy. Top off the carboy with cold, tap water, leaving no more than two inches of head-space between the wine level and the bung of the air-lock. Attach air-lock. Allow the wine to rest for 4 weeks.
Rack the wine into a clean carboy. Add the bentonite finings (prepare as the directions on the package indicate). Top off the carboy with water. When the wine becomes sparklingly clear (about 2 weeks), rack it into a clean carboy. Sulphite the wine with 1/4 Tsp potassium metabisulfite made into a slurry with water. Top off the carboy with water. Attach the air-lock. Bulk age 3 months.
Bottle the wine. Bottle age 3 months. Drink.
Refer to my Apricot wine recipe for a fuller understanding of the winemaking process.