It's very simple to make.
5 Gallons of Tree Top Apple Juice from Costco
2 pounds of Dextros (corn Sugar)
1 packet Dry Montrachet Wine yeast
1. Sanitize your carboy (I love my Better bottles) and big funnel.
2. Pour half of one gallon of juice in the Carboy. Then add 1 pound of Dextrose to the half empty bottle of juice. Put the cap on and shake it up to dissolve the sugar.
3. Repeat step 2 with another gallon of apple juice and the other pound of Dextrose
4. Pour the half bottles of juice/dextros into carboy
5. Pour the rest of the juice into the carboy saving about a quart
6. Sprinkle the yeast into the funnel then rinse with the rest of the juice so all the yeast is now in the carboy.
You can fit all the juice in it, don't worry.
Wait 4 weeks at least then keg, chill, & carbonate. I don't do a secondary, but you can if you want to age it beyond 4 weeks. I would not rack till it clears like the first bottle.
You can see the difference in the colors based on the date. The first bottle was made 9/12, the second on 10/5 and the third on 10/10. I use cheap Texas vodka for my airlocks. They burn through some during the first few days of fermentation, so I keep it handy there.
The end result is a crisp, dry, refreshing Apfelwein at 8.5% abv that rocks on hot summer days. SWMBO is loving it on tap. Her German mother is coming for Christmas, so I need to make sure I have enough to last.
Oh yeah, this makes a great Grog in the winter time.
Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up.