My husband came home with 2 boxes of mixed apples and pears from our local grocery because, "You can make this into wine, Honey." As I said earlier, I'm brand new to this and have very little equipment. I cored the fruit and boiled w/ a minimum of water until I had a mush. I then strained as much pulp out using a variety of methods. I read theposts on this site talking about presses and steamers but I didn't have either. I had about 4 gallons of juice when I finished (not to mention a huge mess in the kitchen). I took about 8 cups of juice and dissolved 18 cups of sugar in it over heat which I added to the primary fermenter after it cooled; plus 4 crushed camden tablets. I tested the acidity and added 4 tsps. acid blend to reach 6ppt. I also added 8 tsps. pectin, 4 tsp. yeast nutrientand 3/4 tsp. tannin (thank goodness all of those chemicals came with my starter equipment kit) and 4 cups of chopped raisens (there has to be a better way to chop raisens other than w/ a knife!). I let this sit for 24 hours and then added Lalvin yeast, I think it was E-1113 or 1118. I then read some more on theposts about people who had trouble getting their yeast to start so I was really worried mine wouldn't start....but it did. It has been in the primary for about 14 days and the SG is 1.00 now but I don't have any carboys to put it in! I have ordered some 1 gallon carboys because I read on the posts that these are great to experiment w/ and if I mess up, I'll only have to throw out a gallon rather than 4. I tasted it yesterday and all I can say is a person better sit down when they drink a glass...it has a kick! I would love any suggestions...I seem to get started and then try to solve problems rather than think things all the way thru. I know that preparing the apples was alot of work and I'm not so sure I'm ready to do that again soon.