Hi, first time brewing hard cider and Perry... Had loads of apples and pears in garden so thought I'd give it a go. So I used a juicer, collected the juice into 2 demijohns with airlocks, 1 pear 1 cider, added yeast to both, cider yeast to apples, champagne yeast to pear... been fermenting 2 weeks, room has been warm given then current weather, around 25 degrees C. Apples had alot of airlock activity, pear not so much but both now have no airlock activity, took hydrometer readings, apples are at 1.000, pears around 1.015? So I assume apples at ready for bottling? My concern is there is a large amount of sediment at the bottom of the bottles, more than I have seen in any images online, is this because they are still Fermenting maybe and this will reduce or has something gone wrong? Image attached.Thank you for reading and any help welcome please