Hey Arne, you are welcome anytime ! I have been making apple wine the same way with the same yeast the last couple years ( you know if it’s not broken don’t fix it ). I decided this year I would make two batches both identical in every way except for the yeast .
Back in the day in england my friends and i would take a train trip to the country side the farmers would let us into the orchards to pick up any fallen apples for free. That was the easy part getting them home, WELL. Persistence at a young age is easy. Our family ate apple pie for weeks i had apple wine to wash it down. Crush apples or chop as small as possible add enzyme for 3 to 5 days then put in pot with water boil for 15 mins strain. Let cool 75f add champagne yeast when fermentation slows.take 1/2 gal out dissolve 2lb sugar per gal add back to rest let fermentation go till ends, no more co2. Siphon off from dead yeast let sit for several weeks, if it doesnt clear add bentonite. Syphon again. Amount of apples per gal is up to you, i used 3 lbs to gal.
I get fresh pressed apple cider ( from a small local orchard ) that has not been stabilized. I do not add any water, but my first batch ( which was also the very first wine I made ) was 81 quarts chopped apples and some water. It turned out to be very good. It proves you can make good apple wine either way. The most important thing I can offer is to let it age at least a year. This has turned out to be a constant no matter how it is made. It takes a long time for the Apple flavor to come forward.