My hydrometer says this stuff is at wine mode...it does have a punch to it, but I believe I'm more than ready to graduate to the stiffer stuff. I do believe it fermented too fast, because the cabin is warm in the summer--I think mostly it stayed about 75*-80* really at the cut off for temps. When I sampled it I was half expecting to smell vinegar...I was pleasantly relieved. Chilled it doesn't taste horrible, actually it's pretty palpable. I miss the apple taste a true cider gives, but it's pleasant enough. As experiments go, this one didn't flunk completely. Will I drink it? Of course...it is definitely drinkable. Will I take it to a get-together, probably not just yet with this recipe, but it still has a little time to finish well so we'll see.
I'm going to transfer it and let it rest another week and then add a little bit of honey water to the mix before bottling--might as well experiment with that while I'm at it.
Will continue to play around with this stuff until I get some real cider in the fall...why not? Even the not quite successes can be appreciated.
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