Eight hours before roasting wash goose inside and out and remove any remaining pinfeathers. Dry well. Combine salt, pepper and caraway seeds and rub well into the skin and interior cavities.
Place disced apples in a sauce pan with the water and cook over low heat until very soft. Mash the apples and add the bread crumbs, onion and pepper. Mix well. Stuff the goose with the dressing and fasten the opening with skewers, or sew with a string. Roast the fowl in a shallow pan in a preheated 350° oven. Skim off fat as it accumulates. When goose has cooked for 3 hours, pour the wine over it carefully. Continue roasting, basting often, for 3 hours more, or until the skin is brown and crisp.