Use a mixture of ripe eating and cooking apples. Wash well, peel and core, placing in a solution of 50 ppm sulphur dioxide (1 Campden tablet in a gallon of water) until required - this prevents undue browning.
Chop or mince the sultanas and place them in the fermentation vessel, together with the sugar - first dissolved in 3-4 pints of water - nutrient, vitamin B1, pectic enzyme and yeast.
Strain the chopped apple and wash with cold water to remove excess sulphite and add to the remainder of the must. Ferment on the pulp for 4-5 days, then strain.
Top up with water and ferment out completely under a fermentation lock. Sweeten to taste - 3-4 oz sugar will give a medium-dry wine.
The solid apple can be replaced with 1120ml (40 fl oz of fresh or bottled apple juice.
