is there an easy way as far as wines go with as little ingrediants as possible to make good potent apple juice wine

Use an off the shelf apple juice from your local grocery store. Select a juice that does not have metabisulphates or sorbates on the label. Pasturized is OK. "Add sugar to set the specific gravity for the amount of alcohol you desire from the chart at the below web site. Schroll to the bottom of the website page for the chart. Use 1 campden tablet per gallon about 24 to 30 hours before you add yeast. Use a champagne yeast like Red Star Premier cuvee' which is good to about 18% alcohol. Add about 1/2 teaspoon pectic enzyme to clear the pectin. When the specific gravity drops to 1.020 or lower rack to a carboy and install an airlock.

I did this with gal of krogers generic apple juice, added one of the smaller ones to it so I wold have something to top up with so far its good but Im only 4 months in on it. It was one of the better tasting fruits to use for wine throughout the whole wine making process so its hard to stay out of it.

Welcome to the forum bob1.

by the way thanks