Pour liqueur mixture through a fine cloth bag that has been placed into a large bowl. Set bag with apples into another bowl to drain. Clean aging container, removing any sediment. Pourstrained liqueur back into clean aging container. Twist the top ofthe bag, and with the back of a wooden spoon, press out any liqueur possible.
Some apples are soft and easy to press.
Others are hardand do not permit as much juice to be pressed out. Pour releasedjuice into aging container. Combine sugar and water into a smallsaucepan. Heat, bringing to a boil, stirring constantly. Set aside tocool.