It's incredibly difficult to fuarrrk up winemaking to that level. The biggest mistake that people make is trying to drink the stuff before it's actually fermented, and not filtering off the yeast, before they try to drink the stuff. >>1248
OP, never, ever, ever, use off-the-shelf juices for winemaking. Those juices are a lie, the actual fruit content is not what you think it is. If you're going to make this stuff, find a local place to get cheap fruit, and either juice, or boil, or whatever, the physical fruit. But don't use store bought juice. Ever.
My favorite kind of brew is a ginger beer. Basically, it's a kilju recipe, but with grated ginger added. Theoretically, you could probably use powdered ginger, but I wouldn't. Fresh is always going to be 10,000x better, when it comes to brewing. If you 'harvest' it a little early, you'll get a nice little low-alcohol sodapop.
Also, go for turboyeast, if you can. Good on you for getting s-bends, most people just unscrew the caps a little bit, and call it good. >>1346
Get a turboyeast, bread yeast takes forever, and tastes like ass. Without knowing exactly how many apples you used, though, we can't realistically tell you what the problem was. But, most likely, it needs more sugar. Remember, a lot of the sugar in the water is going to get used up by the fermentation process. The best brew for beginners is going to be kilju. Once you master Kilju, you can move onto other brews.
But do the kilju first. I've been using this recipe for years. http://textfiles.com/uploads/hybrid-3.txt