One recipe for homemade apple wine uses 1 pound of cane sugar per 1 gallon of preservative-free apple cider. Mix the sugar and apple cider with yeast nutrient, pectic enzyme, acid blend, ascorbic acid and 1 Campden tablet. Add 1 package of Lalvin EC-1118 yeast after 24 hours.
Mix 1 pound of cane sugar with 1 gallon of apple cider. Add 1 teaspoon of yeast nutrient, 1 1/2 teaspoons of acid blend, 1/8 teaspoon of pectic enzyme, 1/4 teaspoon of wine tannin, 1/8 teaspoon of ascorbic acid and 1 dissolved Campden tablet for each gallon of cider and sugar mixture, as desired. Place the mixture in an open container, and cover it with a light towel. Add 1 package of Lalvin EC-1118 yeast after 24 hours for batches up to 5 gallons. Larger batches require 1 package of yeast for every 5 gallons.
Ferment this mixture in the covered container until a hydrometer reads 1.030 to 1.040 on the Specific Gravity scale. Siphon the mixture into a glass jug or carboy. Transfer it carefully to leave most of the sediment behind. Attach an airlock to this container, and allow the mixture to ferment until a hydrometer reads 0.998 or less on the Specific Gravity scale. This process takes a minimum of two to three weeks, and the wine should be clear.
After the wine is clear, add Campden tablets at the rate of 1 tablet per gallon. Bottle the wine, and age it for six to 12 months.