Yes, ferment it. I am now drinking a 5 gallon batch that I started fermenting on September 17. I am not a wine drinker so I use commercial nottingham ale yeast. My cider came from a local mill and was not pasteurized, OG was 1.060 and it was a nice dark brown with lots of sediment. Delicious. I added 3 lbs of high quality brown sugar and let it go. After the sugar, OG was up to 1.075. After three weeks of fermenting and making a lovely aroma it was done. Fermented dry to 1.000, my math shows this to be just under 10% ABV. The photo was taken right after measuring FG. The cider/yeast makes a thick layer of junk on the bottom but hardly any foam on top like beer does. Into the keg for a nice chot of carbonation. Beer ferments out to 1.014 or so so it still has some sweetness. Cider goes to dry and if you like dry wine then that's fine but I like some sweetness so I've been experimenting with some sweeteners. Honey and table sugar are no good since they don't dissolve. Powdered sugar is pretty good and brings up lots of additional apple flavor. In previous batches I have used Xylitol which is a non-fermentable sugar. Probably will try that next. You can't just add sugar to the batch since the yeast will come back to life and eat it. So you either use non-fermentable sugar, kill the yeast with sulfates, keg and cool, or drink it dry. You can't do too much experimentation since this stuff is delicious and at 10% ABV it all starts tasting pretty good after one or two glasses. The last photo you can see the remnants of table sugar that I tried to stir into the glass. It worked a little bit.