Clean and sterilize all equipment.
Put 1.3 kilos sugar and Apple mix in your fermenter and pour on 4 litres of hot water and mix well.
Bring up to 23 litres using cold and hot water to achieve a temperature of 23-25c.
Add your yeast pack fit cover and airlock and leave to ferment around 7-10 days or until your hydrometer reading is 1003-1007. Do not add yeast if above 25 c. When your hydrometer reading is 1003-1007 rack off into your bottles or barrel adding 1 level teaspoon of sugar per 500 ml or 3.5 oz for a barrel.
keep at 23-25c for 3-4 days and move to a cool place to condition.