Right. We left it in the cupboard for ages til it cleared, but apparently we should have racked it off into clean bottles to get rid of the gunge at the bottom. It eventually went clear though so we decided to bottle it.
First taste it’s basically pretty sweet, but not really sugary sweet, and it’s got no tartness or dryness at all. And it’s pretty strong, sort of like sweet white wine, although the sugar content suggested it would be about 6.5% before we fermented it. So we made three bottles of that as it is in case anyone likes it or we can mix it or something, and three bottles of it cut 50/50 with apple juice then pasteurised to stop It eating the sugariness and exploding. Two more bottles had a little sugar added to make it a bit fizzy.
Then we discovered that it is far nicer mixed with sparkling mineral water, and she added a little bit of summer fruits squash and actually smiled whilst drinking it, it was that good. So we’ve got four bottles of that. The other stuff we could mix with water or something else nearer the time.
So we might be able to salvage something from it after all. Next time I think I’ll nick a load of the neighbour’s crab apples to give it some dryness.