Since I have a limited budget this Fall/Winter, I've been spending most of my wine making time racking wine and occasionally bottling a batch. Needed some excitement, but on a limited budget. So started searching around and noticed a book by my bedside that my kids bought me for my birthday back in October, The Joy of Homewinemaking by Terry Garey, about a 20 year old book on general winemaking. Found an apple recipe that could be converted to use concentrate, and this is what I came up with, did bump up the raw ingredients to limit the sugar addition: 11 x 12 oz Frozen Apple concentrate 1 x 128 oz Giant brand Apple juice 2L boiled water + 1 TBS Bentonite 28 oz Sugar (mixed in 16 oz pre-boiled water) 1 TBS Pectic Enzyme SG 1.082 @ 80*F (1.0847 adjusted) so around 12% ABV potential About 3.5 gallons must at this point (aiming to fill a 3 gallon carboy when I rack) Total cost to this point: $18.89 (frozen concentrate) + 2.99 (juice) + 1.99 yeast = $23.87 (I had the bentonite and the pectic enzyme, so I didn't count, guess you could throw in a buck for giggles). The ultimate goal is an apple wine that I can backsweeten for my wife and I to give to folks who just need that sweet wine fix, since we are both going to the dry side of things, as far as wine goes. Plan on using 71B-1122 yeast, which I'll pitch sometime tomorrow morning. Did purchase some Malic Acid (I only usually use Tartaric) to adjust and will take reading tomorrow a.m.. I think I can aim high on the acid since I do plan on backsweetening to around 1.008 or higher upon completion. Image of must looks pretty brown, that was because some of the frozen juice concentrate was the Giant brand from China. Guess all that added lead and heavy metals darken it up a bit.