I make cider from my own apples every two years, because my trees are biennial=bearing, with the odd years being the "on" years. It fermented out to dryness a week or two ago, and has been clearing since. I've just racked it into six half-gallon flagons, with the murky residue in a demijohn to clear. There was a wineglass full left over, so I'm drinking it. This early, it ought to be very rough, and need a few months to mature, but it's actually not bad at all - bone dry (the way I like it), distinct hint of grapefruit flavour for some reason, and not at all rough. Hopefully, it'll be even better by late Spring.
