I have six gallons of apple juice that was harvested from the tree and frozen last year. I don't know what kind of apples but they were not red. My wife says I have to free up the freezer space. I'm generally not a fan of sweet wine but all the apple wine I've ever tasted has been sweet. I'm guessing there's a reason for that. Should I just use Jack Keller's apple wine recipe and multiply everything by 6 (except the yeast)? IF I sweeten it before bottling, how much sugar do I add? And please don't write "sweeten to taste" as I'm not nuts about sweet wine in the first place so I'd probably screw it up. Any help would be greatly appreciated.