Now make the wine just like Allie said.
Take pure juice. Adjust SG to about 1085 which will give you an alcohol percentage of about 11% which is great for apple wine. Do not overdo the alcohol or it will become rocket fuel.
Adjust acid. I add citric acid to make it a bit fresher.
The logical acid would of course be mailc but I find that to harsh.
Again do not overdo the acid. Keep it around 6 to at most 7.
Age it for at least a year.
Great advice! I've made apple wine and cider, and some other apple stuff.....I did exactly as Luk said with the wine and it came out good, Its been just about a year and I'm bottling this week. The cider is easy, I fermented it w/ champagne yeast and they put it in a keg and added CO2. Tastes good, its a nice change or good for a hot day. And the apple stuff- 4 gal Unpasteurized cider, 3 or 4 boxes of raisins, 10 pounds of sugar. Dump it all in a carboy, Add nothing, And rack 500 million times (not really) till clear. Tastes awesome this year, like fresh apple juice, smooth, 19% alcohol. I know its a gamble doing it like this, but its fun when it turns out good.