8 lbs of Sugar
6 11.5 oz cans of apple juice concentrate
1 tsp of grape tannin
1 tsp of acid blend
1 tsp of yeast nutrient
5 campden tablets (used for clarification)
1 tsp of pectic enzyme
2 tsp of Sorbistat K (stops fermentation when desired alcohol content is reached) Montrachet Yeast
1 ounce of ground cinnamon

(6-20-2000) Started Wine:

1. Clean and sterilize equipment
2. Pour apple juice concentrate in 5 gallon carboy
3. Pour 4 pounds of sugar in 1 gallon container. Fill to 4/5 full with water and mix thoroughly. Add to carboy and repeat with the other 4 pounds of sugar.
4. Add tannin, acid blend, yeast nutrient, 3 campden tablets, and cinnamon. Mix thoroughly.
5. Add yeast.
6. Cork carboy with airlock.

(7-24-2000) Racked wine to 2nd carboy. Also added 2 campden tablets to help with clarification. I plan on bottling this on the 30th or 31st.

(7-31-2000)I bottled the wine. It made 13 one liter bottles.