I've searched for 1/2 hour and drawn a blank, so this might be the forum to ask. My wife made a gallon of "Country Wine" last year: 1/3 gallon crushed grapes 1/3 gallon apple peels 2 cups white sugar Topped with filtered water. Let sit 6 months, stirred 2x per month Filtered Cleared Racked. She LOVED it! Now she wants me to make something 'legitimate" that resembles the flavor. Does ANYBODY have a clue for the proper ration of crushed white grapes to apples, weight-wise? Volume, if I use straight juice of both apples and grapes? I can wing it, but I'm looking for anyone with any experience mixing these two. Thanks in advance.