Well Folks, This is what I did. I got into making mead because I can't find it anywhere and it simply gels with me. In the process I though I would make some cider as it was near the end of August and I knew that one of the local farms would be pressing soon. We picked up 4 primary tubs and dropped them off at Trax farms in SW PA. They call and said that our order was done within a week. I didn't do anything special to is. It was fresh, smelled wonderfully sweet, except add some yeast D47 I think, a couple of packages each tub. I mixed in 5 pounds of brown sugar in one tub and air locked it and left it alone. September 1. Labor Day in the US, I think. Yesterday, December 24 I racked it. I sampled each one of the four primaries with a 16 ounce sample. MAN. this stuff is extremely dry, almost neutral in the flavor, perhaps a bit on the really strong side. I was rocked. I mean fellin no pain, I did not gravity it at all but in my experience it has to be above 12% which would make it more of a wine than a hard cider. I was looking for something like the Strongbow that I had in Portsmouth GB at the Sailors Club in 1985, this is as strong as it if not stronger but it is not sweet at all. I just quaffed two glasses and I find it difficult to type.... So. Questions are. How close was this to becoming vinegar? What can I do to increase the sweet apple flavor. I don't mind strong as it obtains the desired effect alcoholic beverages. Oh, Merry Christmas.