Varis, it was great talking to you today. Hope I answered your questions. To reiterate we have made Apple Wine from both "fast pasteurized " cider & real apples. The orchard in Ga had cider similar to what your stating. No preservatives, it made a good Apple wine. But the second year I enhanced the gal of cider with 4 cored & minced apples & a handful of raisins. That seemed to have better body & flavor. Your right it is a lot less work. Just remembered that the Orchard had all the "fast past" juice in refrigerated coolers, with a best by date of say 2 weeks, because there were no preservatives in it. We also make a lot of Apple Wine from real apples. We used a bushel, approx 45 lbs, to 5 gals of wine. Stayman Winesaps were our fav, but a mix of various apples works very well. As I said try a gal or two of Spiced Apple Wine. After a the wine has cleared add some cinnamon sticks, ginger and a clove. This wine pairs perfectly with a Turkey or a Ham dinner. It's always on our Thanksgiving table. If you need anything else call or PM me. Roy