Unlike hard cider, apple wine doesn’t need carbonation, so you don’t have to prime it when bottling.
In order to get better fermentability, it is recommended to add a
yeast nutrient before pitching yeast.
Wine yeast is preferable for making apple wine because it is good for fermenting fructose contained in the apples, though you can experiment with other yeast types for different results.
The actual variety of apples used for making the cider is not crucial, though may get different flavor profiles with different profiles.
In order to make the wine as clear as possible it is recommended to add a teaspoon of
pectic enzyme before fermentation to eliminate haze.