> Apple wine is always harsh at the beginning.

It sure is and this is pretty young. It sounds like a lot of both acid
and especially alcohol if it ferments any further. I think apple wines
should skirt the lower end of alcohol, maybe no more that 10% V/V and
are probably better sweeter than dryer. A little sugar can go a long
way.

The only training that seems to be worth a lot is experience...

Joe