To answer Joes first question, my last batch ended up below 1.00 (it was at 1.00 then i let it sit for 2 weeks so i dont know the FG, I just know it was done). It tastes like a very drinkable white wine with a tart apple after taste. Everyone who tries it says it will be better when its carbed. But it is already in bottles so i cant add anything to it anymore. Right now it is slightly carbed and delicious but not alot of apple taste and not sweet.
Well, the campden tablet didnt stop the natural yeast that was in it, so i added one pound of sugar (before taking a gravity reading sorry Joe). It has been fermenting overnight. My plan is to bottle it when it reaches 1.015-1.02 so that it will be sweeter and then pastuerizing once the desired carb level is reached. I know that this will probably lead to alot of sediment on the bottom of the bottles and it probably wont be as clear as my last batch but im just going for the taste on this batch.
I will keep yall updated on fermentation and how the wild yeast works.