Instructions: Mix the first 3 in a primary fermenter and let sit 24 hours. The campden will kill the wild yeast from the apples. After 24 hours, mix in the sugar and nutrient and pitch the yeast. Let ferment in the primary for a week or so, then rack to a carboy. Rack again 3 weeks later.

Rack every 3-4 months until clear and stable (I usually only have to rack once more.

At bottling time, add the benzoate (or sorbate) and the can of apple juice concentrate.

The result is a golden colored "white" wine that tastes best chilled.

Let it age about 6 months after bottling. After about 2 years it seems to get somewhat sour, although that might be fixed by sulphiting the wine at bottling time.

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