Originally Posted by Medicaldawg
the recipe was 10 pounds of assorted apples plus 15 pounds sugar. It ferminted in a carboy with an air lock. i mashed the apples and put them in the carboy and that sat for a month. no campden tablets. bad as in vinegary. this sucks i really dont want to dump but if i cant drink it i might as well
If you didn't use any campden tablets or otherwise kill the wild yeast and bacteria in the must, you probably have an infection. "Vinegar" sour won't improve if it's caused by infection.
10 pounds of apples probably only gave you less than a gallon of juice, I'd wager. If you used 15 pounds of sugar in one gallon, that could cause some flavor issues also.