Recipe Type: Extract
Yeast: champagne
Yeast Starter: NO
Batch Size (Gallons): 1
Original Gravity: 1.095
Final Gravity: .992
Boiling Time (Minutes): 0 minutes
Primary Fermentation (# of Days & Temp): 10 days
Secondary Fermentation (# of Days & Temp): Until done!

1 gal. fresh or bottled apple juice or cider
1.25 pounds granulated sugar (more or less to bring s.g. to 1.095)
1 tsp acid blend
1 2/3 tsp pectic enzyme
1 crushed campden tablet
1/4 to 1/2 tsp tannin
1 1/2 tsp yeast nutrient
wine yeast (champagne is good)

In primary, stir sugar into juice until dissolved. (mix a little less at first, check s.g. and add the rest if you need to- some juices are naturally sweeter than others). Add acid blend, 1/4 tsp tannin, yeast nutrient and crushed campden tablet. Stir well, cover and let sit for 12 hours. Stir in pectic enzyme and recover primary. After an additional 12 hours, add activated yeast and cover primary loosely. Stir daily for 10 days, then recover. Taste to determine tannin adequacy. If not adequate, stir in an additional 1/8 tsp tannin and set aside four hours. Taste again to determine if an additional 1/8 tsp tannin is required. When satisfied, rack into secondary and fit airlock. Any additional wine can be poured into a smaller bottle with an airlock and can be used for topping up later. Rack, top up, and refit airlock every 60 days for 6 months. Stabilize, sweeten if desired, and wait two weeks. Rack into bottles and set aside one year. (Jack keller recipe)

(Mine finished at .992 so after I stabilized, I sweetened to 1.000)