Need help: Simple Hard Cider recipe from Wild Fermentation

[Guest guest]

Hello all,

I put some Cider out to ferment back on 9/25 and I was wondering if

someone would be able to help me tell if its done or not.

It didn't bubble much that I could see, other than the bubbles that

accumulated at the top. Some dark brown stuff ended up on top and the

glass never bubbled over, so yesterday I scooped some of the scum off

and today there was a refresh of bubbles on the top. It is much

lighter than the original cider I put in the vessel, a lot of dark

stuff is at the bottom - it reminds me of the mother of vinegar.

On day 3 it still tasted a lot like cider, yesterday (Day 5) it

started tasting kind of alcoholic, and today it reminds me of a mild

apple cider vinegar (the only apple ferment I have had before) - but I

wouldn't exactly call it sour. It is still very drinkable but it has

not yet tasted dry. What is natural hard cider supposed to taste like

when its just right?

I just prepped another batch today by tossing 1/4 tsp of the old stuff

in it. I am storing this cider in a different location (on top of the

fridge as opposed to on the counter) and it is visibly bubbling. The

counter does get some very mild sunlight, but I was blocking that by

putting a book in front of the container. It is also cooler than the

top of the fridge.

Did I do something wrong with the first batch or should I just wait a

few more days?

Thanks!

-Lana