Bottling the fermented apple juice

We had so many apples last year that I juiced 30lbs of them and fermented them fast in a bucket, then transferred them to demijohns with some sugar, fitted airlocks and left them to bubble away.  Last week they were only just bubbling – hardly pushing the water level down enough to bubble.  So I bottled three gallons, into sugar-primed bottles,  and here are some of them.  Pale, but I hope it will taste OK, if not good.

Some newly bottled cider, and some empty demi-johns.

Some newly bottled cider, and some empty demi-johns.

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