Here is what I used, I got it from a beginner, how to make wine book.
Simple Frozen Apple Juice Wine
1 12 oz can frozen apple juice
1 6 oz can frozne lemonade
1 lb sugar
1 gallon water
1 packet wine yeast (champagne)
1/2 teaspoon pectic enzyme
5 campden tablets
Biol most of the water in a stainless steel pot and let it cool, covered. Boil the sugar with one quart of water and let it cool, stirring a little to make sure the sugar dissolves. Take the juice out of the freezer and let them defrost.
Sanitize the 1 gallon jug by swishing it out with campden solution. Crush one of the tablets as fine as possible, dissolve in one cup cool water. Place inside jug and shake around the jug.
When sugar water is still a bit warm, pour in jug using a funnel that has been rinsed in the campden solution. Add the thawed apple juice and the strained lemondade. The add plain cool water up to where the neck starts to slant upward. Add the pectic enzyme. Stir with a long wooden stick. Put in rubber bung with water valve and stour out of light.
In 24 hours add the yeast and put the rubber bung and stopper back on. Place in warm dark place for one month to ferment. After the first day you should see a froth on top of the liquid.
After one month you will need to rack it to another jug to get rid of the dead sediment on the bottom. the jug you are moving it to should be sanitized with campden tablets like above. Once done racking top off with water. Let it stand for two months fermenting to stop. You can tell if it is done by tapping the glass, if it bubble it is not done.
Bottle the wine into sanitized bottle with the campden solution above and let it sit for six months.
That is what I did to get where I am at.