First time cider maker.

[jonhughey_att.net (HoosierBrew)]

If not good = sulfury, then it needs some aging. I would suspect that cold aging will preserve those flavors.  If not good = just bland and flavorless, it needs some sugar and probably acid too, but may be drinkable now after adjustment. There was a great presentation on post-recipe adjustment at NHC and if you’re an AHA member you can access the recording (if they recorded it). Basically, take a small glass and add measured amounts of sugar, acid, and maybe fresh juice to taste. Then do math and add the same proportions to the whole batch.

+1.  That’s what I do. Takes out the guesswork on back adjustment.

[ken.hugen]

When I returned home in mid August, the cider/wine had cleared remarkably! I sampled it and liked it as wine. So I have just left it since. There is about 1/4" of sediment in the bottom. I put it in a cupboard out of the light for now. I probably only have 4 bottles worth between the two batches. Should I bottle and cork it? Or leave it in the large class jars? There is a little more surface area in the jars.

[ken.hugen]

So needless to say, I have a very good (but expensive) apple plumb wine! I have had 4 friends sample and were impressed with it! Thanks for the sounding board here, it helped me out.