I just bottled a cider wine (?) that I put together like 6 years ago. Been sitting in the carboy since. it was raw, unpasteurized cider that I spiked with dark brown sugar to get it up to 1.14 and it fermented out to 1.02. Tastes pretty damn awesome. Sort of like and Old Ale with the molasses hints and smooth finish. Surprisingly not dry at all, fairly thick mouth feel.