The two bigger jars were made earlier and already my damson and rhubarb gins are starting to take on a colour. The smaller, later batches of apple and pear are not colouring yet. In fact, I am not sure they ever will. The next steps: shake each jar once a day for a week so that all the sugar dissolves. Then store in a cold dark place, not hard to find here in Wales, until Advent when all four batches should be ready.