Apple Wine

Most of you know I make my own wine. In the past I have experimented with several wine kits that provide each ingredient along with a step by step handbook. I decided to try something different after finding a box of "deer apples" for $5 and make apple wine. I've never started with fresh fruit, so it's proven to interesting. I am about on day 12 of the secondary fermentation, my gravity is a bit high still and the cold weather we've had might be contributing to that. Anyway, if you're interested here is the recipe, thanks to http://winemaking.jackkeller.net/recipes.asp. Not sure if I'll add this much sugar. Do any of you make your own wine? Would reducing the sugar effect the end product?
CHEERS!

APPLE WINE (1) [Heavy bodied]

• 24 lb. windfall apples, mixed varieties*
• 3-6 lb. granulated sugar
• 1 gallon water
• 1 tsp. pectic enzyme
• Sauterne wine yeast and nutrient

Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results. [Adapted from C.J.J. Berry's First Steps in Winemaking]
*For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. Delicious apples should be avoided.