Use Stayman (winesap) apples. Very tart apples make the best flavor
for wine. I use 70 to 80 pounds for a 60 gal. batch. I like to do it
the old fashioned way, core them slice them into 6 or 8 pieces (when
done like this a 5 gal bucket weighs exactly 30 pounds) dump them
right into the barrel for primary fermentation. 110 pounds of sugar
gets you to about 15%, 10 or 12 pounds of raisens, set the acidity &
let er go. This year I'm gonna experiment with pectic enzyme for the
first time, understand with apples the starch content is up ther. Good
luck.