I am making this apple cider wine from an off the shelf grocery store juice. This juice is in 3 quart containers and is Western Family brand.

10 3 quart bottles Western Family brand apple cider juice. Pasturized and contains absorbic acid. Added to primary
Measured SG 1.044
21 1/2 cups sugar
Measured SG 1.094
Total amount in primary approximately 7 3/4 gallons, including sugar.
4 teaspoons pectic enzyme
Tested acid .40%
6 teaspoons blended acid
Tested acid .60%
1 3/4 teaspoons grape or wine tannin
1 1/2 teaspoons yeast nutrient. Follow label directions on bottle. This nutrient is commercial grade.
7 campden tablets, crushed.
Covered primary with a large lint free dishtowel
24 hours later
3 1/2 teaspoons yeast energizer.
Stir must to mix.
Sprinkle yeast on top, do not stir. I used Red Star Premier Cuv'ee
24 hours later
Stir yeast into must and stir 2 to 3 times a day until must SG is below 1.030

This wine is still aging in the secondary carboy. There are 2 reasons I ended up with 7 1/2 gallons of wine. First: I needed some extra to blend with other wines. Second: I always make at least 6 gallons of wine in the primary because when the gross lees drop you will lose almost 1 gallon of wine. I will go to a 5 gallon plus have extra to top off later. I bottle extra, cork it, and place it in my fridge for topping off.