Ingredients
4 lb. organic apples, mixed varieties
1 gal. organic apple juice
     (Note: Original recipe called for 8 lb. apples without added juice, but it can get expensive)

4 lb. Organic sugar, cane or brown
1 gal. Water
1 pkt. Champagne yeast

Procedure
I used all organic, but the recipe does not say you have to. I think there is more flavor in organic fruits.

Wash apples and remove seeds and mash fruit, no need to peel. Dissolve sugar in 1 gal. boiling water and pour over apple pulp in primary fermenter or mix with juice. When cool, add champagne yeast. When vigorous fermentation dies down, rack the must to a secondary fermenter. You may want to rack several times to eliminate all the lees you can. The clearer the better. You can use a clarifying agent if you wish. After fermentation stops pour into wide mouth plastic containers, milk or water gallons, and put in freezer until you think it is all frozen. The colder the better. Then take out of freezer and drain alcohol. DO NOT THAW. I kept mine in the fridge after I bottled the alcohol.

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