Yummy! It's very high alcohol cause I boosted it with a bunch of Turbinado Sugar. It's about a year old now, and is finally settling down from rocket fuel. It is very much like a Tawney Port, except bone dry. Some here like to put a little sugar in the glass at the table. It tastes like the figs that I used (35 lbs for 7+gal)--very earthy flavor. We have a mission fig tree (fruit, black outside, red inside) that had a bumper crop last year, so every few days I picked a gallon freezer bag full, halved them to get the big bugs out, and then froze them until I had enough to make the wine.
I used the food processor on the frozen halved figs to make a slush, I think I also food processed up 5 whole blood oranges (rind and all) and a few bananas for acid, complexity, and body.
I put all the partially frozen, slushy fruit in muslin socks from my LHBS, and put half the sugar and a few gallons water in a twenty gallon food grade trash can.
Just to be sure, I killed it overnight (18-24hrs) with a quarter teaspoon of potassium metabisulfite and pitched with ec16 or 18 or something like that, cloth covered open air primary, punched it down for several days, put on latex gloves, washed my hands real well, and wrung out the socks each by hand. Then I stirred the batch real well added the rest of the sugar and racked into two carboys. There was a lot of fruit goo that settled out in another month, so I racked and racked some more.
So you will need to add sugar water or juice to your apple mash to get the ferment started, but by the end of primary, you should be able to get most of the juice out of the apple mash through the muslin pores.
