The cider from September has now been sitting around for a couple of months.
Over the last few weeks I have forced the raw apple and redcurrant through a steel sieve, forced one of the stewed apples (without honey) through a nylon fruit bag.
Today I hung a cotton shopping bag on hooks and passed the redcurrant cider through that.
Then the raw apple (clear stoppered bottles) and the stewed apple and honey (green bottles). Finally the remains of the redcurrant and the first stewed apple went through the bag and into a demi john, with a little more honey.
What we can say about this process is that it it a lot of work and the resultant liquid has a lot of starch in it. The taste is still very sour, which I like.