Ok, I made a quick decision to change my latest batch of Apple wine into Apple Cider. (I know such decisions can result in Undesirable outcomes but... Had to try this once,) The Must started out with 100% Apple Juice with 1/2 gallon from a pasturized Apple Cider and 1 Gallon from Fresh Apples juiced in my Auger Juicer. In a 2 gallon fermentation bucket. Starting SG was 1.090 and today it was down to 1.030. i crushed 1 campden tablet dissolved it, mixed it in and then snapped on a hard plastic cover. Stuck a heavy paper towel in the airlock hole (No room for an airlock) and put it into our fridge. (Second fridge) . According to my ABV calcualtions I'm at 9.19%. The taste is good, sweet and no real sharpness or bitterness right now. Actually the best tasting 'Wine in process' I've had other than the yeast taste it's very good more than "Drinkable" Plan at present is:" Keep in fridge for about a 1 week, (Today is first day in the fridge) Remove and Treat with sorbate, Return to Fridge for another week Remove from Fridge and rack through fine mesh strainer to catch any large lees present. (Looking to get about 1 gallon from the 1.5 gallon batch or perhaps more depending on how much the lees compact in the fridge OK open season on me now. Bad idea? Different plan of attack? Don't have sterile filter but do have a Harris filter - Ok with cloudy Cider. I have a dozen "Ez-Cap" bottles and hope they could handle any pressure bulld up from a restart of fermentation - carbonation.