While I agree that trying to resurrect a thread that is 10 years old is a lot like trying to waken a zombie... I am not sure I agree that making an apple wine is a challenge for a beginner. Not least because with care it is easy to locate gallon jugs of sweet cider (unfiltered) or apple juice (filtered) that do not contain sorbates or any chemical to inhibit fermentation and making (hard) cider (around 5-7% alcohol by volume) or an apple wine (an abv of around 10-12%) is not so hard.
Note that neither of the two "recipes" below involve "apple spice". To trasform them into "apple spice" you might simply add some spices used to make mulled cider. I would use the same quantity of spice mix as recommended.
Make sure that it has no "preservatives", remove a cup of the juice; add (pitch) a full pack of yeast, cover the mouth of the jug with some cloth and wait a couple of weeks and you have hard cider.
If you want a hill billy wine- remove about 3 cups of the juice and add some sugar (about 1 lb) stir to dissolve (could be table sugar, could be brown sugar - could even be a pound of honey). If there is enough room add back some of the juice you removed to allow for space for one more cup: you want the headroom because the wine will foam and froth), pitch a pack of yeast and cover the mouth loosely with a cloth.
After about two or three weeks (and if you get yourself an hydrometer you use that to determine the next step and not your calendar) or when the density of the cider or wine has dropped to 1.000 you transfer the wine from this container into a similar sized and shaped vessel to which you "seal" with a rubber or silicone bung and airlock. and you let this quietly age for a few months. The best way to transfer the wine is with a siphon because this reduces the amount of oxygen the wine picks up (and oxygen will act to "rust" the wine - (it spoils the flavor and damages the color). But at this point you can drink the cider /wine, though it WILL taste better if you allow it to age.
All of the above is a very basic lesson in wine making. But as in everything - having the right tools, the best ingredients and developing the right skills will result in a better finished product.