* 5 Litres Apple juice
* 6.5kg Sugar
* General purpose Wine Yeast
* Yeast nutrient
* Water, to make up to 23 Litres

===Method===
* Place all of the ingredients in a large Fermenting bin with space for an airlock in the lid.
* Stir and take a hydrometer reading if desired.
* Cover with the lid and plug the airlock space with some cotton wool.
* Agitate every day, using a sterlised plastic paddle and keep for a week at about 21 Degrees Celsius.
* Replace the cotton wool with and airlock which has been half-filled with water and keep at about 18 Degrees until the desired dryness has been achieved.
* Rack into demijohns, leave for 2 months and rack again.
* The Wine should now be ready to Drink and can be bottled.

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