I've made Apple wine from cider many times, I add a few ripe bananas per gallon in a strainer bag for body, and a can of concentrated white grape juice and a cup of golden raisins, it sits for about 6 months, very nice, like a nice white with apple notes.
Unpasteurized juice can be dicey if the orchard uses drops, as nasty organisms can ruin your day, pasteurized without sorbates are fine, some have vitamin C added, not a problem either.
BTW, peptic enzyme is a must if you want clear wine.