Tennessee Apple Wine

Finally located some 1 Gallon jugs.  A freind of mine brought back some from Tennessee. Only Problem they are full of Apple Cider from The Apple Barn,  2 solutions; drink it or make wine from some of it.  Found the following formula from Jack Keller's site which I followed.

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• 1 gallon pure apple juice (no preservatives)
• 1 lb. granuated sugar
• 1-1/2 tsp. acid blend
• 1/2 tsp. pectic enzyme
• 1/4 tsp tannin
• 1 crushed Campden tablet
• Champagne yeast and nutrient 

Put juice, sugar, crushed Campden tablet, pectic enzyme, acid blend, and tannin into primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24 hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5 days), rack into secondary fermentation vessel and fit airlock. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

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The only change I made was the Yeast I used Red Star Montrachet.  And made sure I added the correct sugar for an SG of 1.090. This morning 12 hours after putting in the stater, the Must fermenting well.