So, OK the apple wine I made from a recipe in the "First Steps in Winemaking" book had, as far as I was concerned, finished.
It tasted very much like a quite syrupy apple juice, though it did actually have the "cidery bouquet" as suggested in the book - this is apparently because it's a very "high fruit" recipe.
Anyway, some of the good people from the "wines at home" forums have suggested that this might be because the fermentation had become "stuck", and that I should try to restart it with a high alcohol/champagne type yeast (I'm gonna try the Lalvin EC-1118 yeast).
It might work, it might not. If it doesn't, I might just top up the alcohol with some vodka for a dessert/aperitif type drink. Watch this space!