Many people said it wasn't the worst stuff they've ever drank (since it was mostly made from concentrate juice I think that's pretty good). The ciders and whites would end up pretty yeasty but if you let them sit for a year they developed this intense floral scent and lost a lot of the breadiness. I had a peculiar friend that didn't like alcohol all that much but loved the mango-habenero-apple cider I made. I made one red and it was this thick dessert wine that was 17% alcohol and responses to it varied from projectile vomiting to asking if I could give someone another bottle.