First off. The juice you pick will make a difference. Try to use fresh pasteurized juices. Best taste I have found is a blend of red and golden delicious juices...... Who woulda thought?

Place 4 gallons of juice in primary. I personally strain the juice through a cheese cloth but you don't need to. Add 5 cans thawed concentrate. Add blackstrap molasses and yeast nutrient dissolved in 2 cups of distilled water. Rehydrate and pitch yeast.

If you want the f.g. Of 1.005 you must check gravity every few days after 12 days in primary. "Lager" temps for 30 days in secondary then rack to bottling bucket.