I will avoid conflict with the Schwanz Soldier...his recipe may work ... but the outcome may not be Good.

I have had fun with fermentations for over forty years - I currently have 10 gallons of cider in the beginning stages of froth.

Do you Really want WINE? (or sugar-beet wine according to the above suggestion.)

Or would you be happy with cider?

If you grow an abundance of apples - my guess is - you live in Apple growing country.... ANDIf you live in Apple growing country - someone nearby probably already makes cider and has a Cider Press. They also know the region and varieties and the proportions. They may swap for some of your juice... if you bring the apples over. ASK!!! It is FUN.

Lacking a Cider Press - do you know anyone with a "Juicer" (you know the thing that carrot, celery, lettuce was juiced in?)

The difference between cider 4-7% alcohol (intended for bountiful gulps and lively conversation) and wine 12-14% alcohol (intended to sipping or slipping your mother-in-law a mickey under the table)is enjoyment and taste. I have drunk cider 12 years old - so it is not just about spoilage.

If it is CIDER - then I am your man.

If it is WINE - then I humble myself before the "whiner."

Sincerely,
Gargoyle

Ahhhh... do you know the difference between European "Apple Brandy" (Calvanos in France)and American "Apple Jack"? The first is distilled the other frozen. The first tastes "cooked" the later tastes "fresh and new" like the New World across the pond.