We made our first cyser in October using just apple juice, red star champagne yeast and honey. The honey we used was wildflower and a sage, alfalfa and sunflower mix. We racked it for secondary last weekend and it seems to have stopped fermenting. When we racked it, it smelled okay, just alcoholic hot. It's pretty clear, so I'm wondering if we should just bottle it and let it age into something that may be drinkable.