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So, since my last post, re back sweetening, (which incidentally I've not been brave enough to do, yet!) I've opened a couple of bottles, one rhubarb, one blackberry, that have obviously been leaking, "popped" on opening, and been fizzy! (A nice surprise, but not sure how I stand on the fizzy red...

So after about 18 months in the bottle, my 'cloudy apple' has cleared, leaving a lot of sediment! I also think it needs back sweetening. (I know, a bit late for both!) Two things I've never done before! My first thoughts were to decant the wine through a filter into a carboy, sweeten with honey...