A simple cider is under 8% or so alcohol. You just add some cider yeast or ale yeast to some preservative free cider, and ferment until done. Some people add cinnamon sticks and the like.
Wine is higher alcohol, and typically loses that "applish" flavor. It still is remincient of apples, but not really like cider. Think about other wines- grape wine doesn't really taste all that much like grapes when you think about it.
Here are some apple wine recipes from Jack Keller's site:
APPLE JUICE WINE
1 gal fresh or bottled apple juice
1-1/4 lb granulated sugar
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
1 pkt Champagne wine yeast
In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year.
5 More on this page (using apples, not juice):
http://winemaking.jackkeller.net/recipes.asp
I love apple cider and apple wine, so let me know how this turns out for you. I'd like to make some out of juice.
Lorena
