Hi all! I just made some cinnamon-apple cordial tonight. I'd made the infusion, let it sit in a cold, dark place for about five weeks and strained the mixture. To extract more of the boozy goodness, I decided to place the apple chunks in the food processor and press out the juices. I strained the mixture through a coffee filter, but it was very cloudy, like unfiltered apple cider (guess it was processed too finely). Anyway, I bottled that separately ( the rest was clear) after adding simple syrup. Tastes fantastic! Both clear and cloudy will have to smooth out for a few months at least. Any issues I need to know about wrt the cloudy batch? I'm guessing it is fine (I mean the sediment is floating around in a mixture of brandy and vodka!). I think I've read too many "you will die" canning threads, so I thought I'd ask!