I have made a number of batches of beer, but never tried a cider until now. I got the 1gal glass jug from Whole Foods, pitched some yeast and stuck on a stopper and an airlock. After fermentation died down I added some golden raisins to the jug. Fermentation died down again and I just racked to new containers to age.
My question is - does the aging of the cider drastically affect the taste or is it more for clearing? I tried a little after racking and I have to say it tastes pretty bad. Not vinegary, just bad.
I know all about the virtues of patience and RDW... Also the advice to never dump a batch. I've had bad tasting green beers turn out to be amazing finished beers. But I'm new to ciders and since it's only 1 gal and was inexpensive, would you advise dumping the rest and trying other juice or waiting the whole 6 mos. or more for it to properly age?