All seven bottles have moved out to the garage where it’s around 5 ℃ right now. They’re only a little cloudy and I doubt that this will change much, though there is a little sediment on the bottom of each bottle and the carbonation drops are gone.

Another question is whether the fermentation and production of alcohol from added sugar will extend or reduce the ‘best before’ time of the original juice, which I sadly neglected to record. Oh well. The cherry juice I just added to Type 22 is good for six months in an unopened state, and I’m hoping that 6.5% ABV will keep Thrush alive long enough for us to enjoy all 7 bottles, starting in 10 days time.